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CABBAGE SOUP

1 large head cabbage, shredded
1 large onion, quartered
salt to taste
2 lbs. flanken (short ribs)
1 large can tomatoes, or equivalent fresh
1/2 c. lemon juice
1/4 c. brown sugar
2 qts. water
2 Tbsp. oil

Brown meat in oil in large pot. Add onion, salt and water.
Bring to a boil, lower heat and simmer for 1-1/2 hours, or until
meat is almost tender. Add shredded cabbage and tomatoes and simmer
for another hour. Add lemon juice and brown sugar. Taste and
correct seasoning if mecessary.

Variation: 1/2 c. catsup or 8 oz. can of tomato sauce may be
substitued for the tomatoes if a stronger tomato flavor is desired.

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