3 to 4 lbs. beef arm or blade pot roast
3 tbsp. lard or drippings
1/4 tsp. pepper
1 tbsp. soy sauce
1/3 c. water
2 qts. shredded cabbage

Brown meat on all sides in lard; pour off drippings. Add pepper, soy sauce and water; cover tightly and cook slowly 3 hours or until meat is tender. Add cabbage; steam 7 minutes. Thicken cooking liquid for gravy, if desired.