Pork and Cabbage Soup

1 tb Defatted pork drippings

-(from Roast Pork Shoulder) 1 c Cooked pork, diced

-(from Roast Pork Shoulder) 2 c Cabbage, coarsely shredded

1 1/2 c Boiling water

1/3 c Celery, sliced

1/4 c Green pepper, diced

1/4 ts Salt

1 d Pepper

1 Bay leaf

2 servings of about 1-1/4 cups each

206 calories per serving

1. Heat pork drippings in saucepan.

2. Add pork and brown lightly.

3. Add cabbage and stir-fry for 2 minutes.

4. Stir in water and remaining ingredients. Return to a

boil; reduce heat, cover, and simmer 25 minutes. 5. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244