Cabbage Soup II

• 1 head of cabbage (medium to large)
• 1 large onions or 3 small onions, chopped
• 14-13 cup shallot, chopped
• 1 large green bell pepper, diced
• 1 can small tomato paste
• 8 cups water
• 3 -5 strips thick slab bacon
• 2 (12 ounce) bottles beer (not dark)
• 3 -5 bay leaves
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon sugar (large)
• salt
• fresh black pepper, Ground

1. * Note: As an option, Caraway Seed may possibly be substituted and added If so, reduce or eliminate Paprika and add 3 to 7 cloves finely chopped Garlic .
2. Core and coarsely chop cabbage.
3. Core and dice Green Bell Pepper.
4. Chop Onions and Shallots.
5. Slice Bacon in medium to small pieces and lightly fry in large Dutch Oven or stock pot leaving fat in pan.
6. Remove and save Bacon.
7. Lightly saute Onion and Shallots to caramelize.
8. Add and emulsify Paprika and Cumin.
9. Deglaze by adding Beer.
10. Add Bay Leafs and reduce by one half.
11. Add Cabbage and saute, stirring fr equently.
12. Add Bacon, Water, Sugar, Salt and Black Pepper.
13. Simmer, covered, one hour.
14. Add and mix thoroughly Tomato Paste and diced Green Bell Pepper.
15. Simmer, covered, for 20 to 30 minutes.
16. Serve with brown (Pumpernickel) bread and butter.

cabbage, onions, shallot, green bell pepper, tomato paste, water, bacon, bottles beer, bay leaves, paprika, cumin, sugar, salt, fresh black pepper

Taken from www.food.com/recipe/cabbage-soup-ii-3649 (may not work)