Rumanian Cabbage Soup - cooking recipe

Ingredients

2 lb. beef chuck (in one piece)
2 lb. beef soup bones
2 qt. water
1 Tbsp. salt
1/4 tsp. pepper
1 can tomatoes (19 oz.)
1 onion
1 clove garlic
few sprigs parsley
1 bay leaf
1 head cabbage
1 Tbsp. sugar
1 Tbsp. vinegar
minced fresh dill or dill seed

Preparation

Put all ingredients (except the last 4) in a large kettle. Bring to a boil and simmer, covered, for 1 1/2 hours.
Shred cabbage coarsely and add with sugar and vinegar to soup.
Continue simmering 1 1/3 hours or until meat is very tender. Skim off fat. Remove meat and cut into bite-size pieces.
Cut marrow from the bones and return with meat to soup.
Add more seasoning if necessary.
Serve hot with sprinkling of dill.
Makes about 4 quarts.