RUTH'S CABBAGE SOUP

RUTH'S CABBAGE SOUP
This is from the Cowboy Cookbook (pg 75).  The description says Stubbornly good!  We totally agree.  So good with fresh bread or biscuits.

32 oz tomato sauce
32 oz water
2 (16 oz) stewed tomatoes, blend in blender with 2 onions
1 bay leaf
1/2 tsp seasoning salt
1/2 tsp celery salt
2-3# short ribs or neck bones (can also use large picnic pack)
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1 medium or 1/2 large cabbage
1 cup packed brown sugar
juice of 2 lemons

Combine tomato sauce, water, tomatoes and onions in large heavy pot.  Add bay leaf, seasoning salt, celery salt and ribs.  Bring to a boil, lower heat and simmer for 2 hours.  Shred cabbage and add to pot with brown sugar and lemon juice.  Continue to cook for 2 more hours.