Cook meat, bone. Skim. Add onion, salt, about 1/2 cup water. Continue cooking until meat is fairly soft, about 3/4 hour. Add coarsely shredded cabbage. Strain tomatoes and add to mixture. Continue cooking until cabbage is tender. Add about 1-1/2 teaspoon vinegar and 1-1/2 teaspoon sugar. More if tarter taste is desired. If a thick soup is preferred, less water is required. More water is added for a thinner soup. Stir soup down during cooking.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana