Recipe courtesy Susie Weinthal,The Oy of Cooking”Like most things we cook, tasting, tasting, and tasting is crucial. You might want to adjust the sugar or the lemon juice in this recipe till you get it just right. Be my guest.” Susie Wienthal
Put the meat and bones into a stockpot with enough cold water to cover, plus 1-inch (2.5 cm). Bring to a boil and skim off the foam that will rise to the top. Add the onions and tomatoes, squeezing them with your hands as you put them into the pot to break them up. Be careful – they tend to spit. Cover and cook over low heat for 1 hour.
Stir in the cabbage, salt, and pepper and cover and cook for 1 hour. Stir in the lemon juice, brown sugar, and tomato paste. Cook for about 20 minutes and taste for seasoning.