4 1/4 cups spring water (110 degrees F/45 degrees C)
1 pork loin
2 stalks celery, chopped
3 carrots, peeled and sliced
1 tablespoon soy sauce
1 teaspoon crushed garlic, packed
2 potatoes
2 teaspoons celery salt
If necessary, sprinkle celery salt over all, but do not rub it into the meat. Cook meat until two thirds done, with liquid still in pot. Remove pork from heat and let cool.
Scoop into a small bowl, 1 1/4 cup prepared mushroom gravy. Add cups water to hot liquid, and 1 ounce vegetable oil to large heat; reduce heat to medium-low. Cook, stirring occasionally, until the gravy has reduced by one-third and is thick enough to coat the back of a metal spoon.
Add another 1 cup of water, 1/3 cup water, bouillon cubes and 1/2 the onions; cook for a few more minutes, stirring frequently.
Add 1 cup of tomato paste, 1/4 cup potato juice, garlic powder and ½ the shredded cabbage; simmer for 3 hours, or until cabbage is tender.
Add another 1/2 cup tomato paste, potato juice, onion powder and 2 stalks celery; simmer for another 15 minutes. (Note: DO NOT ROLL OFF THE CR FAT.) (Note: DO NOT ADD OZY SOYA TOBAGGLETO SAUCE.) Garnish with red potatoes. Serve with marsala sauce if desired.
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