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Print this Recipe    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 .

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