Pork And Mustard Cabbage Soup Recipes

MUSTARD-CREAM CABBAGE WITH PORK

Steps:

• Preheat oven to 400°F.
• In a large skillet, heat the oil over medium heat. When shimmering, add the bacon and saute until it begins to crisp. Add the onion and saute until soft, 5-8 minutes.
• Add the apple, salt and cabbage; continue to saute until the cabbage wilts, about 5 minutes. Add the cream, Dijon mustard and whole grain mustard; stir well to combine. Bring to a boil, then reduce to a very low simmer, and leave it to cook.
• Preheat a cast-iron skillet over medium heat. Liberally season pork chop with salt and pepper on both sides. When the pan is hot, add the chop and cook until a deep golden brown on both sides, 2-4 minutes each side. Transfer pan to oven and cook another 5-8 minutes, until the internal temperature is 150°F.
• Remove the chop to a plate, tent with foil and let stand for 10 minutes to rest. Slice pork against the grain. Divide cabbage between two warmed plates, top each with half the pork, and serve.

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.

PORK AND CABBAGE SOUP

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.

PORK AND MUSTARD CABBAGE SOUP

Steps:

• 1. Sliver pork. Cut cabbage leaves in 1-inch sections. 2. Bring stock to a boil. Add pork and simmer, covered, about 5 minutes. 3. Add cabbage and simmer, covered, 5 minutes more. Stir in salt, sugar, pepper and soy sauce. VARIATIONS: * For the pork, substitute 1/4 pound smoked ham or 1/4 cup dried shrimp (soaked). * For the mustard cabbage, substitute round cabbage, shredded. * In step 3, add with cabbage, 1/2 cup each water chestnuts and bamboo shoots, both sliced. * Add 1 to 2 ounces peastarch noodles (soaked) at the very end, only to heat through. * Poach a Chinese salt egg and float on the soup as a garnish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

EASY CABBAGE AND PORK SOUP

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!

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.