2 lb Beef soup bones
1 c  Onion; chopped
3    Carrots; pared & chopped
1    Bay leaf
2 lb Beef short ribs
1 ts Thyme (dried leaf)
1/2 ts Paprika
8 c  Water
8 c  Cabbage; chpd (1 head)
2 lb Tomatoes; (2 cans)
2 ts Salt
3/4 c  Tabasco sauce
1/4 c  Parsley; chopped
3 tb Lemon juice
3 tb Sugar
1 lb Sauerkraut (1 can)

Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top
with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450*
oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables
into large kettle. Using a small amount of water, scrape browned meat bits
from roasting pan into kettle. Add water, cabbage, tomatoes, salt and
Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add
parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat from
bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer. (From
a Texas cook now unknown)