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)