Serves: 8.

3 lb. lean short ribs of beef
1 med. head cabbage
2 sm. onions
2 (1 lb.) cans whole tomatoes
2 tomato cans water
Juice of 2 lemons
3 tbsp. brown sugar
Salt to taste
Pepper to taste

Brown short ribs in soup kettle. Add sliced onions and brown together. Shred cabbage and add to pot. Cover and cook until cabbage is limp. Add tomatoes, water, salt, and pepper. Cook until boiling. Add lemon juice and brown sugar. Simmer covered until meat is tender.