2-3 lbs. beef short ribs (don't brown meat)
3 (28 oz.) cans tomatoes
1 cabbage, shredded
1 onion, sliced
Juice of 1 lemon
1/4 c. sugar (you may want to use less)

In a large skillet or Dutch oven, stir together beef, tomatoes with their liquid, cabbage and onion. Cover and cook over low heat, stirring occasionally, at least three hours (or until beef is tender). Stir in the lemon juice and sugar and continue cooking 15 more minutes. Makes 6 to 8 servings. Remove meat from bones and put meat back into soup.