Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  flanken
  1              pound  soup meat
  1                     knuckle bone -- * see note
  3                     marrow bones
  1       large   head  cabbage
  4                     yellow onions
  15            ounces  canned tomatoes
     1/2           cup  tomato puree or sauce
     1/2           cup  sugar
     1/2           cup  brown sugar
  2                     lemons -- juice of
                        salt and pepper

Preparation:

*I use 2-1/2 lbs of flanken (short beef ribs with bones) for the flanken, soup meat and knuckle bone Wash meat and place in an 8 quart pot with 4 quarts of water. Grate cabbage and put in soup pot with the meat. Chop onions and tomatoes; mix with the tomato sauce/puree, sugars and lemon juice, and add to the soup pot. Cover and bring to a boil. Lower heat and simmer 3-4 hours. Remove from the heat and let cool. Refrigerate overnight. the next day, skim off the congealed fat. Remove meat from the bones and cut into small pieces. Return meat to the pot. Season with salt and pepper and reheat prior to serving.

Nutritional Information:

953 Calories (kcal); 2g Total Fat; (1% calories from fat); 12g Protein; 244g Carbohydrate; 0mg Cholesterol; 691mg Sodium