Source: "Spike" Lee, Noshville Deli

2 tablespoons corn oil
3/4 cup sliced onions
1/2 teaspoon black pepper
1/2 teaspoon salt
1 bay leaf
1 pound sliced cabbage
3/4 cup crushed tomatoes
5 tablespoons brown sugar
1 pound cooked beef brisket
1 1/2 cups beef broth
11 cups water

Saut?onions with black pepper and salt in corn oil. Add cabbage and bay leaf with 1 cup water. Put lid on and cook about 5 minutes, until cabbage is wilted. Add crushed tomatoes and 2 cups of water. Cook for 30 minutes.

Add brown sugar, beef broth and beef brisket with 9 cups of water. Simmer for 2 hours.

Serve hot.