8 boneless pork loin roast
2 tablespoons olive oil
1 small onion, diced
1 medium head cabbage
1 teaspoon salt
1/2 teaspoon paprika
1 1/2 tablespoons white sugar
1 cup water
1 (10.5 ounce) can condensed cream of mushroom soup
1 (8 ounce) can yellow crushed tomato soup
2 tablespoons soy sauce
salt and pepper to taste
Heat oil in a large skillet over medium heat. Brown pork in oil until no longer pink, about 8 minutes. Stir in onion and celery. Chill 5 minutes. Add salt, paprika, sugar, water and tomato soup. Bring to a boil.
Reduce heat to low. Cover and simmer 20 minutes.
Stir in soy sauce, salt, pepper and stock. Bring to a boil.
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