Serves 8 to 10.

Note: From the Lincoln Del.

• 1/2 lb. beef shank bones

• 1/2 lb. beef bottom round steak (not cut up)

• Vegetable oil

• 5 c. beef stock or broth

• 2 medium tomatoes, cut up

• 2/3 c. ketchup

• 1/4 c. sugar

• 1/2 tsp. sour salt (also called citric acid; find it with canning ingredients in the supermarket)

• 2 lb. cabbage, cut into bite-size pieces


Brown shank bones and round steak in oil in a 4-quart Dutch oven or stockpot.

Carefully add beef stock, tomatoes, ketchup, sugar and sour salt to meat in pot; stir. Bring to boiling; reduce heat. Cover and simmer for 1 hour.

Remove meat from the mixture; cool slightly. Remove and discard the skin, bones and any fat from the meat. Cut the meat into bite-size pieces. Return the meat to the pot.

Stir in the cabbage. Bring the mixture to boiling; reduce heat. Cover and simmer for 10 minutes or until cabbage is crisp-tender.

Nutrition information per each of 10 servings:

Calories 132 Fat 3 g Sodium 250 mg

Carbohydrates 14 g Saturated fat 1 g Calcium 43 mg

Protein 13 g Cholesterol 24 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 1/2 other carb, 1 1/2 lean meat.