1 tablespoon vegetable oil
1 pound stew meat cut into bite sized cubes
1 beef shank bone (if little meat on shank, add more stew meat)
1 medium onion, chopped
1 medium head of green cabbage, cut into 1 inch pieces
8 cups of water
1 tablespoon salt
1 can (14.5 ounce) diced tomatoes in juice
1 can (15 ounce) tomato sauce
½ teaspoon sour salt
½ cup sugar (may need more or less–depends on taste)
Pepper to taste
Sear meat and shank bone on all sides in vegetable oil over medium heat until it is nicely browned. Remove shank bone. Add onions and sauté for 3 minutes. Slowly add ½ cup water and scrape off the meat bits (deglaze pan). After pan is deglazed, put shank bone back in pot, add the salt, diced tomatoes and tomato sauce. Now add 3½ cups of water or more to cover the meat.
Bring soup to a boil, cover, and lower heat to simmer and simmer for one hour. Skim fat. Add sour salt and start with 1/4 cup sugar, taste, readjust as needed. Add pepper to taste. Now place the cabbage in the pot and at least 4 cups of water or more to cover the cabbage. Bring soup to a boil, lower heat and simmer for approximately 45 minutes or until the cabbage is tender. Remove shank bone and cut meat and place meat back in soup. Adjust seasonings to taste.
This is a gluten-free soup. I also have used agave nectar as a sugar substitute. Enjoy!