1 tbsp. butter
1 lb. lean pork shoulder cut in 1/2-inch cubes
1/2 c. minced onion
1 (10 1/2 oz.) can each: condensed beef broth and tomato soup
1 sm. cabbage, shredded, about 1 1/2 lb.
1 tsp. salt
1/2 tsp. paprika
1 bay leaf
Dash of pepper

Melt butter in 5-quart Dutch oven. Add pork; cook until almost browned. Add onion and continue cooking until onion is tender and meat is browned. Stir in cabbage and seasonings. Heat to boil. Cover and simmer 30 minutes, stirring occasionally.