Cabbage Stew

• 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

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.

lard, stewing beef, onion, white cabbage, potato, caraway, water, flour, lard, salt

Taken from www.food.com/recipe/cabbage-stew-97171 (may not work)