1 lb. lean boneless pork, cut into 1/2 inch cubes
1 tbsp. cooking oil
1 (10 3/4 oz.) can condensed tomato soup
1 (10 1/2 oz.) can condensed beef broth
2 soup cans water (2 1/2 c.)
1 sm. head cabbage, shredded (4 c.)
1 med. onion, chopped (1/2 c.)
1/4 c. dry sherry
1 bay leaf
1 tsp. salt
1/2 tsp. paprika
Dash pepper

In 4 1/2 quart Dutch oven, brown pork cubes in hot cooking oil. Drain off excess fat. Stir in tomato soup, condensed beef broth, water, shredded cabbage, onion, sherry, bay leaf, salt, paprika and pepper. Bring to a boil. Reduce heat. Cover and simmer 40 minutes or until meat is tender. Remove bay leaf. Season with salt and pepper. Top each serving with a dollop of sour cream. 5 to 6 servings.