2 lb. chuck beef
1 knucklebone
2 qt. water
4 tsp. salt
1 piece whole ginger
1/2 lb. cabbage, cut in strips
5 pared carrots
1 pared parsnip
1 sliced leek
4 med. potatoes
Chopped parsley

Wipe meat and bone; place in large kettle with water and salt. Bring to boil; skim; add ginger. When boiling hard again, skim. Cover and simmer 1 to 1 1/2 hours or until meat is almost tender.

Add first 4 vegetables. Cook about 45 minutes longer, removing carrots and parsnip at end of 15 minutes, or when tender.

Meanwhile cook potatoes. When soup is done, remove meat to platter and keep hot; surround with 4 carrots. Remove 1 1/2 cups soup taking as little cabbage as possible. Slice remaining carrots and parsnip and return to soup. Keep hot. Now make gravy.

SWEET-SOUR ONION GRAVY:

1 tbsp. butter
5 tsp. flour
1 1/2 c. soup broth
2 tbsp. minced onion
1 tbsp. vinegar
2 tsp. sugar

In small saucepan, stir butter and flour until well mixed. Slowly stir in broth; add onion; simmer 5 minutes. Add vinegar and sugar. Dinner is now ready. Serve soup with sprinkling of parsley. Then serve meat and vegetable platter topped with onion gravy. Makes 4 servings.