Thick Cabbage Soup

Brisket of beef (about 3/4 to 1 lb.)
1 knucklebone
1 lg. onion
1 tsp. salt
1 lg. to medium size cabbage
1 can tomatoes or 6 fresh tomatoes about 2-1/2 to 3 cups
1-1/2 tsp. vinegar
1-1/2 tsp. sugar

Cook meat, bone. Skim. Add onion, salt, about 1/2 cup water. Continue cooking until meat is fairly soft, about 3/4 hour. Add coarsely shredded cabbage. Strain tomatoes and add to mixture. Continue cooking until cabbage is tender. Add about 1-1/2 teaspoon vinegar and 1-1/2 teaspoon 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.

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Cajun Country -- New Iberia, Louisiana