Kelbaposzta Fozelek, or "Hungarian Beef and Cabbage Soup"

Going on my theme of  using unusual meats, here's another recipe from my Grandmother. She made it for me the last time I went home, and I asked her for the recipe. Then I proceed to go home and try to make it myself. It is delicious, and very simple to make. And inexpensive, because it definitely uses a cut of meat that I can honestly say not very many people use. I'm sure it goes back to historical roots, where they didn't have supermarkets and choice cuts of meats that we can easily get today. But its these 'unusual' cuts that sometimes have the best flavor and the most nutrition.By the way, the way it sounds when my Grandmother says it is: cal-kop-posta furz-a-leek.

Kelbaposzta Fozelek
Ingredients for 2 people

• 1 medium head of green Savoy cabbage. (make sure its this kind- its the really wrinkled one at the grocery store).
• 1 beef neck bone, cut into quarters. I found mine at a local butcher, but my mom said that you could find it at the local supermarket, just ask.
• 1 small onion, peeled and diced.
• 1 large potato, peeled and diced
• 2 cloves of garlic, peeled and diced.
• 1 tbsp salt.
• 1 tsp marjoram.
• Flour and oil for thickener

Put the meat in a large pot, add water to cover. add onions, garlic and salt, bring to a boil and then simmer. Cook until the meat is falling off the bone, about 3-5 hours.
Add the potato and marjoram. While that is cooking, cut up the cabbage like you would for a salad (chunks, but not too large, remove the tough stem part). Add the cabbage to the pot.
Put 2 tbsp of oil into a frying pan, and add flour until it is not too thick. Cook it until it is a golden brown. Add a little bit of juice to the mixture, and then add it all to the soup. Stir, and the soup is finished.

Because the husband doesn't like bones ( I might make this for him sometime) I would take the bones out, remove the meat from them, and then stick it all back into the soup (that way he can easily scoop out the soup and not get any bones in his bowl). This soup is also great the next day; gives the flavors time to mix better. And lastly- be careful for little pieces of bone- if the butcher cut it up into smaller pieces.