Mom's Cabbage Soup

(by Deborah K. Shepherd)

3 T. oil

3 - 4 lb. meaty marrow bones

4 onions, sliced

1 medium head cabbage, diced

28-oz. can whole tomatoes

2 t. salt

freshly ground pepper to taste

2 T. sugar

3 T. vinegar

boiled potatoes

Heat oil in a large pot and brown marrow bones. Set aside.

In same pan, brown onions carefully, then add cabbage cover until golden brown.

Add tomatoes and enough water to cover.

Add marrow bones, salt, and pepper.

Simmer several hours.

Add sugar and vinegar.

Simmer at least another half hour.

Serve with boiled potatoes on the side.

(Read Wistful Thinking, the story that accompanies this recipe.)