Rumanian Cabbage Soup

• 2 lb. beef chuck (in one piece)
• 2 lb. beef soup bones
• 2 qt. water
• 1 Tbsp. salt
• 1/4 tsp. pepper
• 1 can tomatoes (19 oz.)
• 1 onion
• 1 clove garlic
• few sprigs parsley
• 1 bay leaf
• 1 head cabbage
• 1 Tbsp. sugar
• 1 Tbsp. vinegar
• minced fresh dill or dill seed

1. Put all ingredients (except the last 4) in a large kettle. Bring to a boil and simmer, covered, for 1 1/2 hours.
2. Shred cabbage coarsely and add with sugar and vinegar to soup.
3. Continue simmering 1 1/3 hours or until meat is very tender. Skim off fat. Remove meat and cut into bite-size pieces.
4. Cut marrow from the bones and return with meat to soup.
5. Add more seasoning if necessary.
6. Serve hot with sprinkling of dill.
7. Makes about 4 quarts.

beef chuck, beef soup bones, water, salt, pepper, tomatoes, onion, clove garlic, parsley, bay leaf, cabbage, sugar, vinegar, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220245 (may not work)