Coarsely chop the tomatoes and onion. Roll cut the carrots and celery. Separate meat from bone and cut into 1" pieces.
Place all cut ingredients and bones into a large stockpot. Add the wine and enough water so that all the ingredients are covered. Bring close to a boil before lowering heat and leave to simmer with lid on for at least 1 hour.
Wash cabbage leaves, remove very thick ribs and cut leaves into 1½" squares. Peel potatoes and cut into ½" cubes. Add these to the soup about 30 minutes before serving so that the texture retains some crispness.
Season with salt to taste and serve.