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Cabbage Soup

3 tbsp. olive oil
1/2 lb. pork shoulder steak, deboned and diced into 1/2 inch cubes
2 yellow onions, peeled and sliced
3 garlic cloves, peeled and crushed
1 head cabbage (about 2 lb.), cored and chopped
1/2 c. flour
2 c. dry white wine
4 c. Basic Brown Soup Stock (2-15 1/2 oz. cans beef broth)
1 qt. water
2 tbsp. tomato paste (1/2 6 oz. can), rest can be frozen in plastic bag
1 tbsp. paprika
10 juniper berries
Salt and black pepper to taste
1 tbsp. sugar or to taste

Put a large soup kettle on to heat and add the olive oil. Saute the pork in the kettle until it begins to brown lightly. Add the yellow onions and garlic and saute until they are clear. Toss in the chopped cabbage and stir and saute covered, until cabbage wilts. Stir in the flour. Stir very thoroughly. Pour in the wine and stir until it begins to thicken. Add the stock, water, tomato paste, paprika, and juniper berries. Bring to a simmer and cook for 50 minutes. Add salt, pepper, and sugar to taste. Serves 10-12.

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