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[Iraq Lobstah]

So I love braised red cabbage, always have always will. Growing up it was an East Coast thing that my Mother would never try and make.... I only would get my fill visiting family back east, or at a German restaurant..... Eventually how and behold I learn how to cook, and I've always wondered if there was a braised red cabbage soup. BAM, there it was Polska zupa czerwona kapusta duszona....Polska Zupa Czerwona Kaputsa Duszona(Polish Braised Red Cabbage Soup)3lbs Red Cabbage(shredded)1 large white onion(shredded)1 cup butter, oil, or animal fat6 Tbs Red wine vinegar4 TBS black pepper4 TBS brown sugar1 TBS white pepper1 TBS Kosher salt1 TBS caraway seed3 x 16 oz cans of broth( chicken, vegetable, or beef)Equal parts water to brothTake a 3 lb head of red cabbage, and shred. Do the same to 1 large white onion.... Sauté onion in Dutch oven (stove top)with either 1 stick of butter, oil, or bacon grease once the onions turn translucent add the cabbage, mix in furiously.... Add 2 cups of water and cover turn stove top down as low as possible. Cook for 1 1/2 hour, stirring every 10 minutes. In a mixing bowl add 1 x 12oz beer(fizzy yellow kind), 4 TBS each of black pepper, and brown sugar. 1 TBS each of Kosher salt, and white pepper, and caraway seed. Then add 6 TBS of red wine vinegar. Mix together thoroughly, then add to Dutch oven, mix, cover and cook for 2 more hours..... At this time add the broth, plus equal parts water to the Dutch oven. Blend/ purée with immersion blend till smooth... Cover for 30 more minutes.Serve in a bowl with a dollop of sour cream, and bread on the side....