2 lbs. spare ribs
1 lg. shredded head of cabbage
1/2 c. white vinegar
2 tsp. salt
2 tbsp. oatmeal
2 tbsp. brown sugar
1 sm. can sauerkraut, undrained
1/4 lb. salt pork
1 lg. onion, chopped

Cook spare ribs in 3 quarts of water for 1 hour. Add cabbage, vinegar, salt, oatmeal, sugar, and sauerkraut. Cook 1 hour. Melt salt pork in frying pan. Remove salt pork and fry onion in the fat. Place onions and salt pork in the cabbage soup. Serve when ribs are fork tender.