Recipe by Renate
This is what mom made close to the end of the month when cash ran low and we were hungry.
Top Review by Plaisham
Heyyy!! too funny you stole my recipe lol Minus the caraway and used pork belly...lol was a favouite at home ...Southern Ontario...must be the Great Lakes water??? no kidding but being a salt freak I used more salt. Good recipe eh??
- 2 tablespoons lard or 2 tablespoons butter
- 1⁄2-3⁄4 lb stewing beef or 1⁄2-3⁄4 lb pork belly, cubed or 1⁄2-3⁄4 lb smoked sausage, sliced
- 1 cup onion, diced
- 1 -2 lb white cabbage or 1 -2 lb savoy cabbage, shredded
- 1 -1 1⁄2 lb potato, peeled and diced
- 1 -2 teaspoon caraway seed (optional)
- 3 -4 cups water
- 3 tablespoons flour (optional)
- 3 tablespoons lard (optional)
- 1⁄2 teaspoon salt, to taste
Directions See How It's Made
- Heat the lard in dutch oven over medium high heat.
- If you use beef, brown beef in lard.
- If you use pork belly omit the lard and just brown the pork.
- If you use sausage add this about 1o minutes before ready to serve.
- Sauté onions till translucent.
- Add cabbage and potatoes, sauté till all is coated well with the fat and cabbage turns limb.
- Be careful not to burn potatoes.
- Add caraway seed and salt to taste.
- Add water to barely cover.
- Without stirring, cover the pot and let come to a full boil.
- reduce heat to simmer and simmer until done.
- If you like a stew like soup:.
- Melt lard in a pan, add flour and make a roux the color of coffee with milk.
- Add to the finished soup and return to full boil.
- Remove from heat, season to taste.
- Note: Lamb will work too.