Pork and Cabbage Soup Recipe

Summary

Cooking Time50 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Lean boneless pork1 Pound, cut into 1/2-inch cubes (1 no.)
 Cooking oil1 Tablespoon
 Canned condensed tomato soup10 3⁄4 Ounce (1 can)
 Canned condensed beef broth10 3⁄4 Ounce (1 can)
 Water240 Milliliter (2 soup cans, 2 1/2 cups)
 Cabbage head1 Small, shredded for 4 cups
 Onion1 Medium, chopped for 1/2 cup
 Dry sherry1⁄4 Cup (4 tbs)
 Bay leaf1
 Salt1 Teaspoon
 Paprika1⁄2 Teaspoon
 Pepper3 Dash
 Dairy sour cream2 Tablespoon (for serving)

Nutrition Facts

Serving size

Calories 397 Calories from Fat 195

% Daily Value*

Total Fat 22 g33.5%

Saturated Fat 7.1 g35.4%

Trans Fat 0 g

Cholesterol 71.9 mg

Sodium 1329.8 mg55.4%

Total Carbohydrates 22 g7.3%

Dietary Fiber 3.7 g14.6%

Sugars 11.5 g

Protein 28 g55.5%

Vitamin A 15.1% Vitamin C 62.5%

Calcium 6.4% Iron 12.9%

*Based on a 2000 Calorie diet

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.
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