1 pork end or country spare ribs - 3 1/2 to 4 lbs.

Cover meat with water in a large pot. Bring to a boil. Add 1 onion, diced and a bay leaf. Cook slowly for one hour.

Rinse 1 lg. (28 oz.) can sauerkraut, add to meat
1 med. head cabbage, cut in chunks, add to pot

Cook for about 1 hour.

1 (16 oz.) can chopped tomatoes, add to pot

Dice about 5 to 6 slices of salt pork and saute with 1 large onion until lightly browned. Add about 5 tablespoons of flour and stir well. Add to soup. Cook until cabbage and meat are tender. Remove meat and cut into chunks and return to soup. Salt and pepper to taste.