Serves:

Ingredients:

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

Method:

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)