2 1/2 lbs. cabbage
2 1/2 lbs. flanken
1 1/2 lbs. soup bones
1 (16 oz.) can whole tomatoes
1 lg. onion, chopped
2 carrots, grated
1 (16 oz.) can tomato puree
3 tsp. minced garlic
3 tsp. sour salt
1 1/2 c. sugar

Place cored, bite size chunk cabbage, soup bones and flanken in large stock pot. Add whole tomatoes, onion, carrots and enough water to cover the cabbage. Add remaining ingredients and bring to boil then reduce heat to simmer and cook 3 hours until flanken is tender. Remove soup bones from pot, cut flanken into pieces before serving. Makes about 1 gallon.