Cabbage Borscht

1 large green cabbage (about 3 pounds) or 2 medium cabbages
(1 1/2 pounds each)
4 large beets, peeled and diced (canned are okay)
2 medium onions, diced
8 cloves garlic
4 flanken or 8 short ribs
1/3 cup brown sugar
3/4 cup ketchup
1 tablespoon kosher salt
Juice of 2 lemons
3 quarts cold water

Remove and discard the large outer leaves of the cabbage. Wash it and cut into quarters. Cut away cores and cut cabbage quarters into 1/2-inch slices. Place in crockpot. Peel and dice the beets and onions, and crush the garlic. Add them to cabbage.

Add the flanken or short ribs, sugar, ketchup, salt and lemon juice. Add water to cover all the ingredients by 2 inches. Cover tightly and cook on low 18-24 hours, occasionally skimming.

Remove the flanken or sort ribs from soup. Cut the meat away from the bones, removing any fat and gristle. Return the meat to the soup and discard the bones.

Makes 6 main course, 8-10 soup course servings