Prep 45 mins
Cook 1 hr 30 mins
This is what mom made close to the end of the month when cash ran low and we were hungry.
- 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
- 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.
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??