INGREDIENTS

1. 2tablespoonslardor butter
2. 1/2-3/4lbstewing beefor pork belly, cubed or smoked sausage, sliced
3. 1cuponions, diced
4. 1-2lbwhite cabbage or savoy cabbage, shredded
5. 1-1 1/2lbpotatoes, peeled and diced
6. 1-2teaspooncaraway seeds (optional)
7. 3-4cupswater
8. 3tablespoonsflour (optional)
9. 3tablespoonslard (optional)
10. 1/2teaspoonsalt, to taste

DIRECTIONS

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. Sautee onions till translucent.
6. Add cabbage and potatoes, sautee 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 finshed soup and return to full boil.
15. Remove from heat, season to taste.
16. Note: Lamb will work too.