1 lb. beef shank or soup bones
2 lg. (46 oz.) tomato juice
2 fresh lemons squeezed
2 tbsp. brown sugar
4 c. chopped cabbage

Simmer juice and meat or bones for 2 hours. Remove meat from bones and return meat to pot. Add cabbage, lemon juice, sugar and simmer 10 to 15 minutes until cabbage is tender. Serve with dark bread. Delicious when reheated. Freezes well.