Ingredients:
- 1 head green cabbage, coarsely chopped
- 2 (16 oz.) cans stewed tomatoes
- 2 lbs. beef short ribs with bone
- 1 to 2 tbsp. sugar
- 1 to 2 tbsp. lemon juice
- 2 c. water
Instructions:
Brown short ribs well on all sides. Add remaining ingredients and simmer for 2 to 3 hours or until beef is tender. Remove beef from bone and return to soup. Fat can be removed by chilling broth. Serve with crusty rolls for a tasty meal.
