| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Soup | 6 | Servings |
INGREDIENTS
| 1 | up to | |
| 1 1/2 | lb | Lean boneless pork, cut into |
| half inch cubes | ||
| 1 | T | Cooking oil |
| 1 | 10.75-oz tomato soup | |
| 1 | 10.5-oz beef broth | |
| 2 2/3 | c | Water |
| 4 | c | Shredded cabbage |
| 1/2 | c | Chopped onion |
| 1/4 | c | Dry sherry |
| 1 | t | Salt |
| 1 | ds | Pepper |
| 1/2 | t | Paprika |
| 1 | Bay leaf | |
| Sour cream |
INSTRUCTIONS
In a large Dutch oven, brown pork in hot oil. Drain off excess fat. Add tomato soup, beef broth, water, cabbage, onion, sherry, salt, pepper, paprika and bay leaf. Bring to boiling. Reduce heat, cover and simmer for 40 minutes. Season with salt and pepper to taste. Garnish with dollop of sour cream. Yield: 6 servings. DIANE LORD (MRS. E. FLETCHER JR) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 286
Calories From Fat: 126
Total Fat: 14.2g
Cholesterol: 94.5mg
Sodium: 1215.1mg
Potassium: 732.6mg
Carbohydrates: 6.8g
Fiber: 1.8g
Sugar: 3.8g
Protein: 29.4g