| 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 |
tb |
Cooking oil |
| 1 |
cn |
(10.75-oz) tomato soup |
| 1 |
cn |
(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 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1/2 |
ts |
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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