Pork Cabbage Soup
|Olive oil||3 Tablespoon|
|Pork shoulder steak||1⁄2 Pound, de boned and diced into 1 inch cubes|
|Yellow onions||2 , peeled|
|Garlic||3 Clove (15 gm), peeled and crushed|
|Cabbage||2 Pound, cored and chopped (1 Head)|
|Flour||1⁄2 Cup (8 tbs)|
|Dry white wine||2 Cup (32 tbs)|
|Basic brown stock||4 Cup (64 tbs)|
|Tomato paste||2 Tablespoon|
|Freshly ground black pepper||To Taste (Use Lots Of Pepper)|
|Garlic sausage/Polish sausage||1 Pound, sliced|
Put a large soup kettle on to heat and add the olive oil.
Saute the pork in the kettle until it begins to brown lightly.
Add the yellow onions and garlic and saute until they are clear.
Toss in the chopped cabbage and stir and saute, covered, until the cabbage wilts.
Stir in the flour.
Stir very thoroughly.
Pour in the wine and stir until it begins to thicken.
Add the stock, water, tomato paste, paprika, and juniper berries.
Bring to a simmer and cook for 30 minutes.
Add salt, pepper, and sugar to taste.
At serving time, add the sausages and cook for 20 minutes.