Thick Cabbage Soup - cooking recipe

Ingredients

brisket of beef (about 3/4 to 1 lb.)
1 knuckle bone
1 large onion
1 tsp. salt
1 large to medium size cabbage
1 can tomatoes or 6 fresh tomatoes (about 2 c.)
1 1/2 to 3 c. water
1 1/2 Tbsp. vinegar
1 1/2 Tbsp. sugar

Preparation

Cook meat and bone; skim.
Add onion, salt and about 1/2 cup water.
Continue cooking until meat is fairly soft, about 3/4 hour.
Add shredded cabbage, coarsely shredded.
Strain tomatoes and add to mixture.
Continue cooking until cabbage is tender. Add about 1 1/2 tablespoons vinegar and 1 1/2 tablespoons sugar. More if tarter taste is desired.
If a thick soup is preferred, less water is required.
More water is added for a thinner soup. Stir soup down during cooking.