Cabbage Stew

Name: Cabbage Stew
Ingredients: 2 tablespoons lard or 2 tablespoons butter; 12-34 lb stewing beef or 12-34 lb pork belly, cubed or 12-34 lb smoked sausage, sliced; 1 cup onion, diced; 1 -2 lb white cabbage or 1 -2 lb savoy cabbage, shredded; 1 -1 12 lb potato, peeled and diced; 1 -2 teaspoon caraway seed (optional); 3 -4 cups water; 3 tablespoons flour (optional); 3 tablespoons lard (optional); 12 teaspoon salt, to taste

10 ingredients

16 steps

Ingredients

2 tablespoons lard or 2 tablespoons butter
12-34 lb stewing beef or 12-34 lb pork belly, cubed or 12-34 lb smoked sausage, sliced
1 cup onion, diced
1 -2 lb white cabbage or 1 -2 lb savoy cabbage, shredded
1 -1 12 lb potato, peeled and diced
1 -2 teaspoon caraway seed (optional)
3 -4 cups water
3 tablespoons flour (optional)
3 tablespoons lard (optional)
12 teaspoon salt, to taste

Directions

1

Heat the lard in dutch oven over medium high heat.
2

If you use beef, brown beef in lard.
3

If you use pork belly omit the lard and just brown the pork.
4

If you use sausage add this about 1o minutes before ready to serve.
5

Saute onions till translucent.
6

Add cabbage and potatoes, saute till all is coated well with the fat and cabbage turns limb.
7

Be careful not to burn potatoes.
8

Add caraway seed and salt to taste.
9

Add water to barely cover.
10

Without stirring, cover the pot and let come to a full boil.
11

reduce heat to simmer and simmer until done.
12

If you like a stew like soup:.
13

Melt lard in a pan, add flour and make a roux the color of coffee with milk.
14

Add to the finished soup and return to full boil.
15

Remove from heat, season to taste.
16

Note: Lamb will work too.