1½ lbs organic marrow bones and ox tails
2 tablespoons apple cider vinegar
1 onion peeled only
2 inches of ginger root
4 garlic cloves
1 teaspoon oregano
½ teaspoon black pepper corns
½ white cabbage roughly chopped
In a large pot or slow cooker add marrow bones, ox tails, apple cider vinegar and cover with cold water. Let sit for 30 minutes at room temperature.
Fill the pot with carrots, leeks, onion, ginger root, garlic, oregano and black pepper corns. In pot top up with water until ingredient are covered, place lid on pot, over low heat for 8 hours. Add cabbage, cover and place back on low heat for another 8 hours. Remove from heat and let cool until the fat has congealed. Scoop out fat and return to heat for 1 hour. Remove from heat, let cool and strain out the broth. Best served warm. The broth maybe frozen for later use.