Brown meat in oil in large pot. Add onion, salt and water. Bring to a boil, lower heat and simmer for 1-1/2 hours, or until meat is almost tender. Add shredded cabbage and tomatoes and simmer for another hour. Add lemon juice and brown sugar. Taste and correct seasoning if necessary.

the tomatoes if a stronger tomato flavor is desired.

I usually leave the cabbage in somewhat larger pieces than shreds. There have been times when I'm out of lemon and use "sour salt" (citric acid - sold in Jewish food section of grocery) instead. I use it to taste. I rarely brown the meat first. With my undevelopped palate it tastes just as good and takes less time. When tomatoes are cheap I use about 4 fresh large tomatoes.