Soups: Cabbage 10 by Recipe Cottage

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	Cabbage 10

		Cabbage Soup 1 head cabbage 1 lg onion, chopped 1/4 to 1/3 cup shallots, chopped 1 lg. green bell pepper, diced 1 small can tomato paste 8 cups water 3 to 5 strips thick slab bacon 2 12-oz bottles beer (not dark) 3 to 5 bay leaves paprika cumin sugar salt to taste fresh Ground Black Pepper to taste Core and coarsely chop cabbage. Core and dice green bell pepper. chop onions and shallots. Slice bacon in medium to small pieces and lightly fry in large Dutch Oven or stock pot leaving fat in pan. Remove and save bacon. Lightly saute onion and shallots to caramelize. Add and emulsify paprika and cumin. Deglaze by adding Beer. Add bay and reduce by one half. Add cabbage and saute, stirring frequently. Add bacon, water, sugar, salt and black pepper. Simmer, covered, one hour. Add and mix thoroughly tomato paste and diced green bell pepper. Simmer, covered, for 20 to 30 minutes. Serve with brown (Pumpernickel) bread and butter. Note: Caraway seed may possibly be substituted and added. If so, reduce or eliminate paprika and add 3 to 7 cloves finely chopped garlic .