PORK AND CABBAGE SOUP
Pork sausage, cabbage, potatoes, and onion make for a quick, delicious soup.
Provided by SANDJEAN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place sausage in a large pot, break apart, and cook until evenly brown.
- Pour the broth and water into the pot with the sausage. Dissolve the beef bouillon granules in the liquid. Mix in the cabbage, potatoes, onion, and garlic. Season with marjoram, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 20 minutes.
Nutrition Facts : Calories 437.7 calories, Carbohydrate 27.4 g, Cholesterol 51.5 mg, Fat 30.9 g, Fiber 5.2 g, Protein 13.4 g, SaturatedFat 11.1 g, Sodium 892.7 mg, Sugar 4.9 g
PORK-AND-CABBAGE SOUP
Two types of pork -- bacon and spareribs -- and cabbage -- Savoy and sauerkraut -- are the stars in our version of the hearty Polish soup known as kapusniak.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 2h15m
Number Of Ingredients 11
Steps:
- In a large pot over medium-high heat, cook bacon and leeks, stirring occasionally, until most of fat is rendered and leeks have softened, 6 to 8 minutes. Transfer to a plate. Add spareribs and 5 quarts water to pot. Bring to a boil. Reduce heat to medium and boil, skimming foam and impurities from surface, until meat is tender and falls from bones easily, 50 to 55 minutes. Transfer ribs to a plate; let cool slightly. (For a clear soup, strain broth through a sieve lined with cheesecloth and return to pot before adding vegetables.) Add carrots, cabbage, potatoes, onion, sauerkraut, caraway seeds, and bacon mixture. Bring to a simmer, then reduce heat to medium-low and simmer, covered, until vegetables are tender and easily pierced with a knife, 22 to 25 minutes.
- Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any tough cartilage. Slice or tear meat into bite-size pieces. Stir meat into pot and simmer a few minutes to warm through. Season with salt and pepper to taste. Serve with dill, sour cream, bread, and butter.
CROATIAN CABBAGE STEW ( PRISILJENO ZELJE")
This recipe is at least 200 years old. My grand-grandmother was preparing cabbage that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on pork fat.
Provided by nitko
Categories Stew
Time 55m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cabbage to narrow strips approximately 5mm wide and 2-5 cm long.
- Heat water with vinegar and when it boils put cabbage in it.
- Cook for 3 minutes.
- During this put sliced bacon (in small cubes) on fat until transparent, add flour and brown it.
- Add cold water, tomato juice.
- Take out cabbage with hollow spoon, and throw the water out.
- Add caraway seeds, season with salt and pepper.
- Cook about 30 minutes or until cabbage softens.
- Serve as a side dish to sausages, pork chops, and similar meat and mashed potato.
CROATIAN CABBAGE SOUP WITH PORK
Braised pork bits and shredded cabbage in a mildly spicy broth. Amazingly sweet and flavorful -- and even better reheated the next day. LOW- Carb, too! Thank you to my friend Tanja for sharing this recipe! I use a tablespoon of Kryddman Swedish spice (when I have it) in place of the dry spices listed but these will work just as well! Freezes well for a healthy make-ahead meal! Note: I use organic ingredients (optional).
Provided by Janie Hackathorn
Categories European
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Trim and debone pork, retain bones, cut meat into bite size strips, rinse away bone fragments and pat dry.
- In large soup pan, sauté garlic in half of the olive oil until hot.
- Remove pan from heat to add pork bones and meat to hot oil. Sear meat and bones on med-high heat until juices flow, scraping and turning to evenly brown (Approximately 10 minutes).
- Add shredded cabbage, along with remaining olive oil. Stir continuously and cook until cabbage wilts and caramelizes slightly. (Approximately 15 min.).
- Add broth and spices and bring to a boil. Stir well and reduce heat to low. Simmer for approximately 1 to 2 hours (to desired tenderness).
- Remove bones and serve immediately (or refrigerate and reheat).
Nutrition Facts : Calories 417.1, Fat 23.1, SaturatedFat 5.7, Cholesterol 95.2, Sodium 1920.3, Carbohydrate 9.1, Fiber 3.1, Sugar 4.8, Protein 41.5
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