Pork and Cabbage Soup Recipe
Ingredients
| Lean boneless pork - 1 number, pound, cut into 1/2-inch cubes | ||
| Cooking oil | 1 Tablespoon | |
| Condensed tomato soup - 1 number, 10 3/4-ounce can | ||
| Condensed beef broth - 1 number, 10 1/2 -ounce can | ||
| Water - 2 numbers, soup cans (2 1/2 cups) | ||
| Cabbage - 1 number, small head, shredded (4 cups) | ||
| Onion | 1 | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Bay leaf - 1 number, | ||
| Salt | 1 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Pepper - few dashes | ||
| Dairy sour cream - for serving | ||
Directions
MAKING
1. In a saucepan, heat oil and brown pork cubes, half at a time; drain off the excess fat.
2. Combine the tomato soup, condensed beef broth, water, shredded cabbage, chopped onion, sherry, bay leaf, salt, paprika, and pepper; boil the mixture.
3. Reduce heat; cover and simmer for about 40 minutes or till meat is tender; remove and discard bay leaf.
4. Season to taste with additional salt and pepper.
SERVING
5. Ladle stew into individual bowls and top each serving with a dollop of sour cream.
6. Garnish with a parsley sprig.
1. In a saucepan, heat oil and brown pork cubes, half at a time; drain off the excess fat.
2. Combine the tomato soup, condensed beef broth, water, shredded cabbage, chopped onion, sherry, bay leaf, salt, paprika, and pepper; boil the mixture.
3. Reduce heat; cover and simmer for about 40 minutes or till meat is tender; remove and discard bay leaf.
4. Season to taste with additional salt and pepper.
SERVING
5. Ladle stew into individual bowls and top each serving with a dollop of sour cream.
6. Garnish with a parsley sprig.
Chef
