Cabbage and Pork Soup

pork (country ribs, spare ribs, pork chops) with bones

5	med	carrots, sliced
1/2		celeriac (celery root), cubed
3	med	potatoes, peeled and cubed
2	med	onions, chopped
1	head	cabbage, shredded
2	cups	cooked tomatoes, chopped (can be canned or otherwise prepared)
2	cups	Chicken Bone Broth or stock
1	cup	water
2	T	honey
1	tsp	dried hot pepper, like cayenne, crushed
1/2	tsp	caraway seeds
1/2	tsp	salt
		freshly ground pepper to taste

This is a great recipe to use those San Marzano or Roma plum tomatoes that were seeded, roasted, skinned and put up in season.

Cover and put in the oven at 325° F for one hour then at 200° F for six to eight hours.
Serve hot with a crusty bread.