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Categories:
boneless pork cooking oil tomato soup condensed beef broth water head cabbage onion sherry bay leaf salt paprika pepper sour cream
Viewed: 104 - Published at: 7 years agoIngredients
- 1 lb. boneless pork, cut into 1/2-inch cubes
- 1 Tbsp. cooking oil
- 1 (10 3/4 oz.) can condensed tomato soup
- 1 (10 1/2 oz.) can condensed beef broth
- 2 soup cans water (2 1/2 c.)
- 1 small head cabbage, shredded
- 1 medium onion, chopped
- 1/4 c. dry sherry
- 1 bay leaf
- 1 tsp. salt
- 1/2 tsp. paprika
- dash of pepper
- sour cream
Method
- In 4 1/2-quart Dutch oven, brown pork cubes in hot cooking oil. Drain off excess fat.
- Stir in rest of ingredients except sour cream.
- Bring mixture to boiling.
- Reduce heat; cover and simmer 40 minutes or until meat is tender.
- Remove bay leaf.
- Season to taste with additional salt and pepper.
- Top each serving with a dollop of sour cream.
- Makes 5 to 6 servings.
