Pork Cabbage Soup - cooking recipe

Ingredients

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

Preparation

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.