German Cabbage soup

I start with a nice chuck roast sprinkled with 1 tsp. salt and 1/2 tsp. pepper on both sides in a large pot with 2 tbsp. of oil.  Braise on both sides.  Add water up to about 2/3 of the pot, bring to a boil and turn down to low to slow cook checking once in a while to see if water level needs to be raised. 

Peel and chop one carrot and add to the pot.  Chop 1/2 of a large sweet onion and add to the pot.  Meanwhile in another sauce pan peel and dice about 5 potatoes and boil till tender in salted water, drain and reserve till later.

When the meat is tender, remove it and chop into bite size pieces and add back into the pot.  Now chop a head of green cabbage into large bite size pieces, except for the core and add to pot (It will seem like a lot of cabbage but when it wilts it will be just right) with 3 to 4 tbsp. of Maggi.  When cabbage becomes tender add the potatoes and taste to see if it needs any more seasoning or Maggi and remove from heat.  The soup is done!  Hot and delicious!

ENJOY!!