1/4  cup           bacon drippings
     1/4  pound         salt pork -- diced
  12      small         onions
   2      pounds        beef chuck roast -- cubed
   3      cups          water
   2                    beef bouillon cubes
   2      teaspoons     paprika
     3/4  teaspoon      salt
          dash          pepper
   3      medium        potatoes, pared
   3      medium        tomatoes
   3      medium        carrots
   1      small head    cabbage
                        poi OR flour and water paste
    Put 2 tablespoons dripping into a large saucepan.  Brown salt pork and
onions;  remove from pan.  Add remaining drippings and beef and brown.  Add
salt pork, onions, water, bouillon cubes, paprika, salt and pepper;  stir
until well mixed.  Cover and simmer 1 1/2 hours.  Cut potatoes, tomatoes
and carrots into 1" pieces.  Add to stew and simmer 30 minutes longer.
Remove tomato skins from stew.  Cut cabbage into six wedges and lay on top
of stew.  Simmer 20 minutes or until cabbage is tender.  Remove cabbage and
cut into smaller pieces.  Stir poi into stew until desired thickness is
reached.  Serve stew topped with cabbage.