Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Put short ribs on top, and sprinkle with thyme and paprika. Roast, uncovered, in preheated 450°F oven for 20-30 minutes or until meat is brown.
Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. When boiling, immediately lower heat and simmer, covered, for 1 1/2 hours. Skim off fat from time to time, especially when first releasing juices and fats.
Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer.
Contributor: pat ciesla
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