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Pork Cabbage Soup Recipe
|Olive oil||3 Tablespoon|
|Pork shoulder steak||1⁄2 Pound, de boned and diced into 1 inch cubes|
|Yellow onions||2 , peeled|
|Garlic||3 Clove (15 gm), peeled and crushed|
|Cabbage||2 Pound, cored and chopped (1 Head)|
|Flour||1⁄2 Cup (8 tbs)|
|Dry white wine||2 Cup (32 tbs)|
|Basic brown stock||4 Cup (64 tbs)|
|Tomato paste||2 Tablespoon|
|Freshly ground black pepper||To Taste (Use Lots Of Pepper)|
|Garlic sausage/Polish sausage||1 Pound, sliced|
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
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.