Ronnie's Cabbage Soup

8 short ribs
3 medium onions, chopped
1 small head of cabbage, cut into pieces
4 medium tomatoes, chopped
6 cups water
1 cup (or to taste) sugar
4 teaspoons garlic powder
4 tablespoons lemon juice
1/4 teaspoon salt
4 ounces tomato ketchup

In a large stockpot, sear ribs. When meat is well-seared, remove from the pot. Add onions, cabbage and tomatoes to drippings left in the stockpot. Cook vegetables until soft. Put meat back into pot and add remaining ingredients.

Simmer over medium heat for 2 1/2 hours.
Makes 8 servings.

Recipe note: Recipe tester Phyllis Gray used only 1/2 cup sugar when she prepared this recipe. She said that amount could even be cut back to 2 tablespoons.
From Heather McPherson's blog.

http://www.nancyskitchen.com