Kapusta (Grandpa's Slovak cabbage soup revised)

Brown on high heat in medium large cooking pot, both sides of

• about 1# country ribs with bone (traditionally port neck bones are used)
• in some olive oil

Along with

• 1 large sliced onion

Deglaze pot with

• juice from 1 large can of whole tomatoes

roughly chop in half and add

• tomatoes from above can of whole tomatoes
• water to cover if you like more stew-like, more if you like it soup-like.
  
• couple cloves of chopped or sliced garlic (optional)
  

Let everything cook till meat is falling off bones about 4-6 hours or so.

At this point you can let it cool down overnight so can take off fat and remove bones if you wish, or you can continue on. (Traditionally fat & bones are left in soup.)

Brown the following in dry pan to the color of cinnamon (Careful. Don't burn it! Can shake pan and/or use metal - not plastic- spatula to continuously move flour around. It's like a roux without the fat.)

• 1/2 - 1 cup regular white wheat flour (Haven't tried making with a GF flour yet. Maybe sorghum would work?)

Once flour is browned, mix with water till it forms a paste. Then add paste through a strainer to kapusta (soup) to prevent lumps. Bring it to a boil to thicken.

Add to taste while it's coming to a boil

• Salt (about a tsp)
  
• Pepper (I usually cover the top quite heavy)
  
• about 1 tsp unsweetened special dark cocoa (optional. Very nontraditional. I just like it.)
• Some vinegar (white wine or whatever) if you use cabbage instead of sauerkraut
  

Then mix in

• 1/2 regular size cabbage thinly sliced (or can use Sauerkraut)
  

Turn off the heat & cover. This keeps the cabbage crunchy & sweet which is probably not traditional but I like it that way.