OLD COUNTRY CABBAGE AND PORK SOUP

3 medium-size (1½ pounds) pork shoulder or blade chops with bones (I use pork chops) ¼ pound salt pork or bacon (I use salt pork) 1 large onion, chopped 3 quarts beef stock 4 garlic clove, minced 2 turnip, cubed 3 carrots, chopped ½ cup coarsely shredded carrots 3 medium potatoes, peeled and cubed 1 pound garlic sausage or kielbasa 1 medium (1½ pounds) cabbage, shredded 1½ teaspoon of salt, if desired ¼ teaspoon freshly ground black	Cut meat from chops reserving the bones, discard excessive fat and cut meat into bite-size pieces. Place meat and bones in a large stock pot. Cut salt pork or bacon into chunks and add to pot. Cook over medium-high heat, stirring, until meat is browns, about 20 minutes. Add onion and cook until translucent, about 10 minutes. Stir in stock. Add garlic, turnips, carrots and potatoes. Cover and bring to a boil, reduce heat and simmer for about 1 hour or until vegetables are tender. While pot is simmering, remove casings from the sausages and cut meat into small pieces. Fry briefly in a hot skillet to render out fat. Discard the fat and set meat aside. Coarsely shred cabbage (slicing disc of food processor). Set aside. After simmering 1 hour, discard pork bones and add sausage pieces and cabbage. Return to boil but immediately reduce heat to simmer. While soup simmers, taste for seasoning and add salt and pepper. Cover and simmer until cabbage is tender, about 20 minutes. Spoon off shiny fat globules from hot soup or ideally, chill soup and allow hard disk of cooled fat to form on top; then lift off fat and discard. Reheat soup to serve Serve hot in heated bowls. This soup freezes well. Makes 8 to 10 servings.
Serving Ideas: Serve with big chunks of French peasant bread and plenty of butter.
Comments: This is our favorite cabbage soup.