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Chinese Pot Roast

3 - 4 pounds of beef arm or blade pot roast
3 tablespoons of lard or drippings
1/4 teaspoon of pepper
1 tablespoon of soy sauce
1/3 cup of water
2 quarts of shredded cabbage

Brown the meat on all sides in lard; pour off drippings. Add the pepper, soy sauce and water, cover tightly and cook slowly for 3 hours, or until the meat is tender. Add the cabbage, steam for 7 minutes. Thicken cooking liquid with gravy, if desired. Serves 6 - 8