Cabbage Pork Soup

• 2 lbs (.9 kg) or more fresh pork, usually a pork rib roast
• 3 lbs (1.4 kg) head cabbage, cut into 1/4 inch slices
• 2 lbs (.9 kg) can sauerkraut, drained (reserve juice for other use)
• 3/4 lb (.3 kg) dried beans
• 1 medium onion, sliced
• 1 16 oz (448 grm) can tomatoes
• 1/2 cup (125 ml) flour
• 1/2 cup (125 ml) butter
• 1 large onion, sliced

1. Put meat in tall pot and cover with water and let it come to boil.
2. Skim off foam, then add beans, let boil 1 hr or until meat and beans are almost done.
3. Add canned tomatoes, drained sauerkraut, medium onion, and cabbage.
4. Let boil 15 to 20 min more.
5. In fry pan melt butter, add flour and large onion (cut up), cook until brown.
6. Add some soup stock, if needed, and stir.
7. Add to soup, let it come to boil for 10 minutes more.
8. Serve with a good rye bread.

head cabbage, beans, onion, tomatoes, flour, butter, onion

Taken from online-cookbook.com/goto/cook/rpage/0017C8 (may not work)