Ingredients

• 1 head of cabbage (couple pounds) sliced thinly
• Couple pounds of brisket
• Couple pounds of pork (I used a smoked ham hock however, ribs, shoulder, or any good fatty cheap cut of pork will work wonderfully).
• Couple springs of savory
• Tablespoon of fresh dill
• 1 onion sliced thinly
• 3 cloves of garlic finely diced
• Couple bay leaves
• 2 teaspoons paprika
• 1 tablespoon tomato paste
• 1/2 cup Sour cream
• Bacon grease (if you lack bacon grease shame on you for one but grab the canola or butter)
• Water

Directions

1. Place the brisket and pork in a large stock pot and pour enough water over the meat to cover by an inch or so. Bring to a boil, reduce to a simmer, and cook until the meat is close to finish (about a hour and a half). I cheated and used the crock pot on low for four hours.

2. Remove the meat and cut into 1 inch cubes.

3. Strain the meat water and set aside.

4. In a large stock pot over medium-high melt the bacon grease (or sigh oil) and add the onions.

5. Cook the onions until softened (about 5 minutes) and add in the garlic, tomato paste, and paprika and cook for another minute.

6. Add in the cabbage, diced meat, meat water, savory, and bay leaves. Bring this mixture to a boil, reduce to a simmer, and cook until the cabbage is softened (about 30 minutes).

7. Stir in the sour cream and dill.

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