Chinese Oxtail Soup - Lillian

Ingredients

• 1 kg (4 to 5 lbs) oxtail, separated at joints
• 8 cups beef stock (or water) (*Footnote 1)
• 2 tablespoons olive oil
• 1 big onion, coarsely chopped
• 4 carrots, chopped
• 1 thumb ginger, sliced
• 4 Yukon gold potatoes, chopped
• 28 oz (800 g) tomato, diced
• 2 tablespoons tomato paste
• 3 bay leaves
• 1/4 head cabbage , chopped
• 2 teaspoons sugar
• 1 teaspoon coarse sea salt
• 1/2 teaspoon course black pepper
• Heavy cream sour cream, or plain Greek yogurt for garnish