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Pork and Cabbage Soup

1 -(up to) 1 1/2 lb Lean boneless pork; cut into half inch cubes
1 tb Cooking oil
1 cn (10.75-oz) tomato soup
1 cn (10.5-oz) beef broth 2 2/3 c Water
4 c Shredded cabbage
1/2 c Chopped onion
1/4 c Dry sherry
1 ts Salt
1 ds Pepper
1/2 ts Paprika
1 Bay leaf
Sour cream

In a large Dutch oven, brown pork in hot oil. Drain off excess fat. Add tomato soup, beef broth, water, cabbage, onion, sherry, salt, pepper, paprika and bay leaf. Bring to boiling. Reduce heat, cover and simmer for 40 minutes. Season with salt and pepper to taste. Garnish with dollop of sour cream. Yield: 6 servings.

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