2 tbsp. butter
1 lb. boned pork in 1 x 1/4 inch strips
8 c. coarsely shredded cabbage
1 c. sliced celery
1 med. green pepper, diced
1 bay leaf, crushed
2 tsp. salt
Coarsely ground black pepper to taste
1/2 c. chopped parsley
Dairy sour cream

Heat butter in heavy kettle or Dutch oven. Add pork and brown lightly, then add cabbage and stir-fry a few minutes. Add 4 cups boiling water and next 5 ingredients and bring to boil. cover, reduce heat and simmer 50 to 60 minutes. Stir in parsley and serve hot, topping each serving with a dab of sour cream. Makes about 6 cups.