Croatian Cabbage Soup With Pork Recipes

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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

CROATIAN SARMA SOUP (STUFFED CABBAGE SOUP)



Croatian Sarma Soup (Stuffed Cabbage Soup) image

I had a wonderful Sarma Soup at a local eatery and then tried to find a recipe online with no luck. So I used recipes for traditional Croatian Sarma, stuffed cabbage leaves, and made up my own version in a soup. It is very close to the version I had in the restaurant, but I like this one better. I am not Croatian and have no idea how authentic these flavors are, but I did use elements from recipes that were described as "authentic." This would be great for using up extra rice. Very easy and such comfort food.

Provided by Messy44

Categories     Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb ground beef, browned
2 slices turkey bacon, browned and crumbled
1 small onion, diced
1 garlic clove, minced
1 cup tomato juice
4 cups water or 4 cups beef broth
2 teaspoons low-sodium beef bouillon cubes
2 teaspoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon allspice
1/2 teaspoon Tabasco sauce
2 cups cooked rice
2 -3 cups cabbage, sliced thin
14 ounces reduced-sodium diced tomatoes, undrained

Steps:

  • Cook turkey bacon in frying pan until crisped, remove from pan to drain on paper towels. Crumble and set aside.
  • Add ground beef to pan and brown in turkey bacon drippings until almost cooked through.
  • Add diced onion and cook 4-5 minutes until onions are transparent.
  • Add garlic and cook an additional 1-2 minutes.
  • Drain meat mixture on paper towel lined plate.
  • Place all ingredients, including meat mixture and turkey bacon, in a large pot and cook over medium heat until it boils. Turn heat down and cook for at least one hour, stirring occasionally. Add a little water if it gets too thick for your liking. I cook mine 2-3 hours.

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

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.

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