1 pound medium tiered heads crabmeat
1 pound medium white cabbage
1 teaspoon salt salt
1 teaspoon ground black pepper
1 (11.5 ounce) can condensed chicken or beef broth
many green onions
2 small (1/2 ounce) stalks celery with seeds
2 stalks celery, finely chopped
1 teaspoon paprika
1 tablespoon minced fresh thyme
1 teaspoon dried rosemary
1 teaspoon dried sage or to taste
In a medium saucepan, combine crabmeat, cabbage, salt and pepper; stir for 10 minutes. Remove from heat. Return crab to saucepan; stir until the crab is tender. Cover with meat mixture, and refrigerate for at least 72 hours.
During the next 72 hours, add chicken or beef broth, green onions, celery, celery with seeds, and paprika (optional). Mix well and serve.