Pork Cabbage Soup Recipe


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Olive oil3 Tablespoon
 Pork shoulder steak1⁄2 Pound, de boned and diced into 1 inch cubes
 Yellow onions2 , peeled
 Garlic3 Clove (15 gm), peeled and crushed
 Cabbage2 Pound, cored and chopped (1 Head)
 Flour1⁄2 Cup (8 tbs)
 Dry white wine2 Cup (32 tbs)
 Basic brown stock4 Cup (64 tbs)
 Water1 Quart
 Tomato paste2 Tablespoon
 Paprika1 Tablespoon
 Juniper berries10
 Salt To Taste
 Freshly ground black pepper To Taste (Use Lots Of Pepper)
 Sugar1 Tablespoon
 Garlic sausage/Polish sausage1 Pound, sliced

Nutrition Facts

Serving size: Complete recipe

Calories 4225 Calories from Fat 2316

% Daily Value*

Total Fat 260 g399.6%

Saturated Fat 56.7 g283.7%

Trans Fat 1.2 g

Cholesterol 467.2 mg

Sodium 9095.9 mg379%

Total Carbohydrates 247 g82.4%

Dietary Fiber 35.4 g141.8%

Sugars 69.7 g

Protein 149 g297.2%

Vitamin A 192.4% Vitamin C 595.6%

Calcium 56.2% Iron 118.2%

*Based on a 2000 Calorie diet


Put a large soup kettle on to heat and add the olive oil.
Saute the pork in the kettle until it begins to brown lightly.
Add the yellow onions and garlic and saute until they are clear.
Toss in the chopped cabbage and stir and saute, covered, until the cabbage wilts.
Stir in the flour.
Stir very thoroughly.
Pour in the wine and stir until it begins to thicken.
Add the stock, water, tomato paste, paprika, and juniper berries.
Bring to a simmer and cook for 30 minutes.
Add salt, pepper, and sugar to taste.
At serving time, add the sausages and cook for 20 minutes.