• 2 marrow or knuckle bones
• 3 lbs. lean meaty flanken
• 3 quarts cold water
• 2 cups onions, chopped
• 2 cloves garlic, peeled and crushed
• 3 lbs. green cabbage, cored and shredded
• 1 Tbs. caraway seeds
• 3 Tbs. lemon juice
• 1 Tbs. sugar

Combine bones, flanken and water in a soup pot over high heat. Bring to a boil. Reduce heat to low and simmer 15-20 minutes, skimming any foam as it rises to the surface. Stir in next 4 ingredients and salt and pepper to taste. Cover and simmer 2 hours. Remove flanken and bones and continue to simmer soup. Slice the meat off the flanken bones, discarding fat and gristle. Return meat back to pot. Add lemon juice and sugar and simmer 30 minutes.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 271, fat 12.3g, 41% calories from fat, cholesterol 87mg, protein 29.1g, carbohydrates 11.0g, fiber 4.2g, sugar 5.4g, sodium 138mg, diet points 6.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.8, Fruit: 0.0, Bread: 0.0, Lean meat: 3.9, Fat: 0.1, Sugar: 0.1, Very lean meat protein: 0.0

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