Savory Cabbage And Pork Soup Recipes

PORK-AND-CABBAGE SOUP

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 AND CABBAGE SOUP

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.

SAVORY CABBAGE AND PORK SOUP

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.

STUFFED SAVOY CABBAGE WITH BEEF, PORK, AND RICE IN A SPICY TOMATO SAUCE

Steps:

• Make the tomato sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes. Cook, stirring constantly, until onion is tender, about 6 minutes. Add chopped tomatoes and juice. Bring to a boil. Reduce heat, and simmer, stirring occasionally, until slightly thick, about 20 minutes. Season with salt. Let cool completely.
• Make the stuffed cabbage: Bring a large pot of salted water to a boil. Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes. Remove with a slotted spoon. Peel outer layer of leaves, and drain. Return remaining cabbage to water, and repeat until all leaves are cooked and removed. Pat each leaf dry with a kitchen towel. Select 12 large light-green leaves. Reserve remaining leaves for another use.
• Preheat oven to 375 degrees. Using 2 forks, gently stir together beef, pork, rice, onion, parsley, paprika, and 1 tablespoon salt.
• Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact. Arrange about 1/2 cup filling (less for smaller leaves) in center of each leaf. Fold stem end of cabbage over filling. Fold in sides of cabbage. Carefully roll cabbage over to form a package, overlapping ends to seal. Transfer each, seam side down, to a large, shallow baking dish.
• Spread sauce over stuffed cabbage leaves. Cover with parchment-lined foil, and bake until cooked through and cabbage is tender, about 1 hour.

PORK CHOP AND CABBAGE CASSEROLE

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.

PORK CABBAGE SAUTE

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.

PORK AND CABBAGE SUPPER

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.

SAVOY CABBAGE POTATO SOUP

Steps:

• Peel, wash and dice the potatoes. Clean and wash the savoy cabbage and cut it into small and short strips. Cut the onion into slices and peel the garlic.
• Heat the oil in a big cast iron pot and once it's hot press the garlic into it. Fry with the onions for about 1 min or until golden brown.
• Add the potatoes and the savoy cabbage. Fry for another 2 minutes or so and then add the vegetable broth.
• Once the savoy cabbage has shrunken a bit, cover and let simmer for 25-30 minutes until vegetables are tender.
• Season to taste and blend with a hand-held blender. The soup should still be lumpy. If it's too thick for your taste, add some more broth to it.
• Serve with oven-warm bread.