Pork And Cabbage Soup Recipes

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.

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
• Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

Steps:

• Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes.
• Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes.
• Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper.
• Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.

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.

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).

Steps:

• Lightly brown pork in large saucepan.
• Remove pork from saucepan and drain excess fat.
• Sauté onion and garlic in vegetable oil until softened, in same saucepan.
• Put all ingredients (including pork) in saucepan.
• Bring to a boil, covered.
• Simmer for 90 minutes, covered.
• Enjoy!

Steps:

• Brown and season pork chops.
• While chops cooking spread a layer of diced potatoes in a 9x13 inch pan (I prefer glass) Next a layer of onion then chopped cabbage.
• Over this spread 2 cans of cream of celery soup and add a little milk for creaminess.
• Top with seasoned and browned chops.
• Bake until all seems done.

Steps:

• Meatballs:.
• Combine pork, scallions, ginger, sesame oil, eggs, and sea salt and shape into 35-40 meatballs.
• Soup:.
• Boil the chicken stock with the slices of fresh ginger.
• Add the raw meatballs and simmer for 20 minutes.
• Add the bok choy and simmer until done, about 10 more minutes.

Steps:

• Mix first 3 ingredients; set aside.
• Heat oil in wok until hot.
• Add pork; stir-fry 3 minutes or until browned.
• Add pepper and onion; stir-fry 1 minute.
• Add soy sauce mixture, cabbage and water, tossing to combine.
• Cover; cook 1 minute.
• Uncover; stir in cornstarch mixture and add to wok.
• Stir-fry until slightly thickened and meat is done.
• Serve with rice.

Steps:

• Slice the onions.
• Cut the pork steak in cubes of 1cm.
• Peel the potatoes, wash and cut them in quarters.
• Add the oil to the pan (preferably a glass pan ) over medium heat and fry the onions. When the onions start to become tender add the pork cubes . Stir from time to time until they loose their pink color.
• Add the potatoes and fry for few minutes.
• Add the vegetable stock and top it with hot water until you cover the potatoes.
• Bring it to a boil and simmer for 15 min or until the potatoes are tender.
• Blend with a hand mixer. Add the cabbage and simmer for 5 min.
• Turn off the heat and leave it standing on the stove until the cabbage is tender. Reheat before serving.Garnish as desired.

Steps:

• Finely slice the onion and put it and the dripping in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for about 5 mins.
• Cut the core from the cabbage and finely slice the leaves. Add this to the dish and toss everything together, cooking over a low heat while you peel and slice the apple.
• Crush the juniper and caraway seeds together and add these and the apple slices to the pan. Season and pour in the cider. Stir well and bring to a simmer, cover the dish and cook for 20 mins.
• Heat oven to 160C/140C fan/gas 4. Season the chops on both sides. Heat a heavy-based frying pan on a medium-high heat with the oil and brown the chops on both sides. Remove from the pan and place in the casserole dish on top of the cabbage, adding the stock cube, crumbling it over. Put the lid back on and cook in the oven for a further 30 mins. If there is a lot of liquid in the dish, place on the hob and simmer until it evaporates a little. Check the seasoning and serve with mashed potato.

Steps:

• For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
• Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
• Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
• For the crostini: Preheat your oven to 350 degrees F.
• Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
• Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

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.

Steps:

• In a large pot, add olive oil and brown pork, onions, celery and green peppers.
• Add diced tomatoes and chicken broth and spices to pot. Mix thoroughly.
• Let pot simmer for about 1 hour.
• Add diced potatoes, kidneys and coleslaw mix to pot.
• Simmer for about another 1/2 hour.
• Serve!.

Steps:

• Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
• Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
• Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.

Steps:

• Remove skin from smoked ham hocks.
• In a large soup pot, heat oil over medium heat. Saute carrots, onions, chopped celery, oregano. thyme, bay leaf, and ham hocks until carrots are tender-about 10 minutes.
• Add the cabbage, garlic, and black pepper, and saute 5 minutes longer or until cabbage is tender.
• Add all the liquid and the whole stalk of celery and bring to a boil over high heat.
• Reduce heat and simmer, covered for 1 1/2 hours.
• Remove ham hocks and set aside to cool. Discard stalk of celery and bay leaf.
• Skim some or all fat.
• Remove meat from cooled ham hocks and add back into the soup.
• Add brown sugar. Salt very carefully. Allow to heat fully and serve.
• If you want it a little sweeter, add a little more brown sugar.