Pork & Cabbage Soup Recipe

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Pork & Cabbage Soup Ingredients

1 tbsp defatted pork drippings (from roast, pork shoulder)
1 cup cooked pork, diced (from roast pork, shoulder)
2 cup cabbage, coarsely shredded
1 1/2 cup boiling water
1/3 cup celery, sliced
1/4 cup green pepper, diced
1/4 tsp salt
1 dash pepper
1 bay leaf

A Recipe for
Pork & Cabbage Soup

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Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

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Pork & Cabbage Soup

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Pork & Cabbage Soup Directions

2 servings of about 1-1/4 cups each
206 calories per serving

1. Heat pork drippings in saucepan.

2. Add pork and brown lightly.

3. Add cabbage and stir-fry for 2 minutes.

4. Stir in water and remaining ingredients. Return to a boil; reduce
heat, cover, and simmer 25 minutes.

5. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias

Serves: 2

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Pork & Cabbage Soup Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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