Mom's Cabbage Soup

This soup is even better the second day, so feel free to make it a day ahead and let it sit overnight in your refrigerator.

Two pounds is a lot of cabbage for 2 quarts of liquid. You can easily add more liquid or cut the cabbage amount if you want a brothier soup.

Ingredients

• ½# pork, cubed

• 1-2 medium yellow onion(s) diced or sliced (The original recipe doesn't say how much union to use. My mom uses 2-3 onions. I used one medium onion last time. Use the amount that makes you happy!)

• 5ish cloves of garlic, crushed or chopped fine

• 2 tablespoons tomato paste

• 1 quart stock (I use beef stock, but vegetable stock will work.)

• 1 quart water

• 2 cups dry white wine (Pick something you like the taste of! I like a Pinot Grigio. I'd suggest avoiding oaky wines.)

• 1 tbsp. paprika

• salt and pepper to taste

• ½ cup flour

• 2# cabbage cut into bite sized pieces

• 1# polish sausage

• Sriracha (optional but tasty)