Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Beef soup bones 8 c Cabbage; chpd (1 head)
1 c Onion; chopped 2 lb Tomatoes; (2 cans)
3 Carrots; pared chopped 2 ts Salt
1 Bay leaf 3/4 c Tabasco sauce
2 lb Beef short ribs 1/4 c Parsley; chopped
1 ts Thyme (dried leaf) 3 tb Lemon juice
1/2 ts Paprika 3 tb Sugar
8 c Water 1 lb Sauerkraut (1 can)

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top
with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450*
oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables
into large kettle. Using a small amount of water, scrape browned meat bits
from roasting pan into kettle. Add water, cabbage, tomatoes, salt and
Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add
parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat from
bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer. (From
a Texas cook now unknown)

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