Dawn - my mother, her mother, and her mother's mother have been making a version of this soup for a long time. (I always called it "Jewish Soul Food"! ) Brown some lamb neckbones and meaty pieces that have been heavily dusted in sweet paprika, and sliced onions in a small amount of oil in the bottom of a stockpot. After that has browned on all sides, I add half of a large cabbage that has been thinly sliced, and a 1/2 cup of water. Let it continue to brown until the cabbage has cooked down a little, and add the rest of the sliced head of cabbage, 3-4 Tblsp, brown sugar, the juice of 2 whole lemons, and a large can of good quality pureed tomatoes. If there isn't enough liquid to cover the contents of the pot, I add a few cans of water. Let it boil, then lower flame to simmer for at least an hour, stirring every so often. After an hour, add salt and pepper to taste, and simmer another hour or so. My family always serves this with what Mom calls "Sweet Rice". To make Sweet Rice, grease a casserole dish, preferably glass, with margarine. Take 6 cups of cooked rice, and add some margarine, sugar, and two beaten eggs to it. Stir gently to combine well, and spoon into casserole. Bake at 350 degrees for 20 minutes, then run under the broiler to get the top brown and crusty, then serve. I can't tell you how many of us would get into fights over the crispy top pieces!