4 med. marrow bones and jelly bones
2 qts. water
3 c. coarsely chopped green cabbage
1/2 c. yellow raisins
2 tbsp. vinegar
1/4 to 1/2 c. dark brown sugar
1 (8 oz.) can tomato sauce

In medium size pot cook marrow bones about 2 hours or until meat becomes tender. Then discard dirty water and add 2 quarts clean water to bones. Add the rest of the ingredients and cook for 1 hour at a slow boil. Pot should be covered. 4 to 6 servings. (Freezes well.)

For a festive treat serve in scooped out 1 or 2 pound pumpkins. Save the tops and use to keep the soup hot.