CABBAGE SOUP II

CABBAGE SOUP II


1 head cabbage (medium to large)
1 large onion, chopped
¼-1/3 cup shallots, chopped
1 green pepper, diced
1 can tomato paste
8 cups water
3-5 strips thick slab bacon
2 (12-oz.) bottles/cans beer (not dark)
3-5 bay leaves
1 Tbsp. paprika
1 Tbsp. cumin
1 large Tbsp. sugar
salt
fresh ground pepper


1. Core and coarsely chop cabbage. Core and dice green pepper.
2. Chop onion and shallots.
3. Slice bacon in medium to small pieces and lightly fry in a large Dutch oven or stockpot leaving fat in pan.
4. Remove and save bacon.
5. Lightly sauté’ onion and shallots to caramelize. Add and emulsify paprika and cumin.
6. Deglaze by adding beer.
7. Add bay leaves and reduce by one half.
8. Add cabbage and sauté’, stirring frequently.
9. Add bacon, water, sugar, salt and black pepper.
10. Simmered, covered, one hour.
11. Add and mix thoroughly tomato paste and diced green bell pepper.
12. Simmer, covered, for 20-30 minutes.
13. Serve with rye or pumpernickel bread and butter.

Yield: Serves 6