1 head cabbage, shredded
Juice of 1 or 2 lemons
1/2 cup brown sugar
1 pound flanken (short ribs)
1 tbsp. salt
1 onion
1 29-oz. can tomatoes or puree
Trim meat. Put into pot of boiling water. Make sure there is enough water to
cover the meat. Cover pot. Simmer for about half an hour, then skim.
Add remaining ingredients. Cook for several hours, adding more sugar or lemon if
desired. Soup is done when meat is tender and all ingredients are well blended.
Serves 8-10.