Pork And Cabbage Soup Recipes

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PORK-AND-CABBAGE SOUP



Pork-and-Cabbage Soup image

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

6 ounces bacon, chopped
3 medium leeks, white and light-green parts only, sliced into 1/4-inch rounds, then washed well and drained (1 cup)
4 pounds pork spareribs, cut crosswise into 4 sections
3 carrots, peeled and cut into 1/4-inch rounds (1 1/2 cups)
1/2 small Savoy cabbage, cored and cut into 1-inch pieces (3 cups)
1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
1 small onion, halved and thinly sliced lengthwise (1 cup)
2 cups sauerkraut, drained
2 tablespoons caraway seeds
Kosher salt and freshly ground pepper
Fresh dill, sour cream, seeded rye bread, and salted butter, for serving

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.

PORK CHOP AND CABBAGE CASSEROLE



Pork Chop and Cabbage Casserole image

A complete pork chop dinner in a baking dish. Easy and tasty.

Provided by Michele O'Sullivan

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 2h

Yield 4

Number Of Ingredients 7

1 small head cabbage, shredded
4 potatoes, peeled and sliced
salt to taste
1 (10.75 ounce) can condensed cream of chicken soup
½ (10.75 ounce) can water
1 small onion, diced
4 pork chops

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  • Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
  • Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
  • In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.

Nutrition Facts : Calories 370 calories, Carbohydrate 54.2 g, Cholesterol 42.2 mg, Fat 8.3 g, Fiber 7.3 g, Protein 21.5 g, SaturatedFat 2.9 g, Sodium 624.9 mg, Sugar 7.6 g

PORK CABBAGE SAUTE



Pork Cabbage Saute image

In Peekskill, New York, Rosemary Gisin mildly seasons pork slices and cabbage strips to create this main dish. "I like to make this one-pan meal because it's fast and easy," she explains.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless pork loin, cut into 2-inch strips
1 tablespoon canola oil
1/2 medium head cabbage, shredded
1 medium onion, thinly sliced
1/2 teaspoon minced garlic
2 bay leaves
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook and stir the pork in oil over medium heat until no longer pink; remove the keep warm. In the same skillet, saute the cabbage, onion, garlic and bay leaves in butter until vegetables are tender. Discard bay leaves. Stir in pork, salt and pepper.

Nutrition Facts : Calories 251 calories, Fat 13g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 383mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

PORK AND CABBAGE SUPPER



Pork and Cabbage Supper image

THIS all-in-one dish makes a meal with great flavor. It's perfect if you're cooking for one or two, but the ingredients can be multiplied to serve a larger number. My mother-in-law shared this recipe with me years ago. Quick and easy to prepare, it has been one of our family's favorites. -Tina Brown, Chico, California

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 7

2 pork loin chops (1/2 inch thick)
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups shredded cabbage

Steps:

  • In an ovenproof skillet, brown chops in oil on both sides; remove and set aside. To drippings, add sour and seasonings; bring to a boil. Return chops to skillet; add cabbage. Cover and bake at 350° for 50-60 minutes or until meat is tender.

Nutrition Facts : Calories 287 calories, Fat 18g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1399mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.

PORK AND CABBAGE SOUP



Pork and Cabbage Soup image

Make and share this Pork and Cabbage Soup recipe from Food.com.

Provided by Budgiegirl

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 garlic clove, minced
1 lb pork tenderloin, cut into 1 inch cubes
1 teaspoon dried sage
1 (16 ounce) package coleslaw mix
1 (16 ounce) package frozen vegetables
4 cups chicken broth

Steps:

  • Heat the oil in a large saucepan; add the garlic and saute until fragarant, 30 seconds.
  • Add pork and sage, continue cooking 2 minutes, stirring frequently.
  • Add coleslaw, and cook until cabbage is softened, about 2 minutes.
  • Add vegetables and broth.
  • Bring to a boil.
  • Reduce hat to medium and simmer, covered, until vegetables are cooked through, about 10 minutes.

Nutrition Facts : Calories 216, Fat 7.8, SaturatedFat 2.1, Cholesterol 49.9, Sodium 595.2, Carbohydrate 15.3, Fiber 4.8, Sugar 3.2, Protein 22.4

PORK AND CABBAGE SOUP



Pork and Cabbage Soup image

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

1 pound pork sausage
1 (14 ounce) can beef broth
2 cups water
2 teaspoons beef bouillon granules
½ head cabbage, finely chopped
3 potatoes, diced
1 onion, diced
1 clove garlic, diced
1 tablespoon dried marjoram
salt and pepper to taste

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

SAVORY CABBAGE AND PORK SOUP



Savory Cabbage and Pork Soup image

Let this delicious pork soup cook all day - a delicious veggie-packed dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 8

Number Of Ingredients 13

1 pound boneless country-style pork ribs, cut into 1-inch pieces
4 medium carrots, cut into 1/4-inch slices (2 cups)
2 medium stalks celery, chopped (1 cup)
1 medium potato, peeled and cut into 1/2x1/4-inch pieces
1 medium onion, chopped (1/2 cup)
4 cups chopped cabbage (about 1 medium head)
1/4 cup packed brown sugar
4 cups water
1 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon pepper
4 chicken bouillon cubes
1 can (28 ounces) crushed tomatoes, undrained

Steps:

  • Mix all ingredients in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until pork and vegetables are tender.

Nutrition Facts : Calories 215, Carbohydrate 21 g, Cholesterol 35 mg, Fiber 4 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 920 mg

CROATIAN CABBAGE SOUP WITH PORK



Croatian Cabbage Soup With Pork image

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

2 -3 lbs pork, meaty center cut with bones
3 garlic cloves, minced
6 tablespoons olive oil
1 head cabbage, sliced to 1/4 inch bite size strips (1 large or 2 small)
1 (32 ounce) container beef broth
3 (32 ounce) containers chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
3/4 teaspoon onion powder
3/4 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon garlic powder

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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