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NANI'S RICH CABBAGE SOUP

a hearty and full flavored pork and cabbage soup
Course Soup

Equipment

  • dutch oven

Ingredients

  • 1 TBS olive oil
  • 4 large center cut, bone in pork chops
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 large head of cabbage, chopped into 2 inch cubes
  • 6-8 cups chicken stock
  • 1 can tomato soup
  • 1 15.5 oz diced tomatoes
  • 2 cups pealed, diced potatoes, optional
  • salt
  • pepper

Instructions

  • Salt and pepper both sides of the pork chops.
  • Heat the oil over medium heat in a large dutch oven and brown the pork chops on both sides a couple at a time.
  • Move the browned pork chops to a plate and set aside.
  • Add the onions to the dutch oven and sprinkle them with a little salt. Stir and sweat the onions over medium-low heat until translucent, about 4 minutes.
  • Add the garlic to the onions, stir and cook for 1 minute.
  • Put the pork back into the dutch oven.
  • Add the tomato soup, diced tomatoes, and chicken stock. Stir, turn the heat to high, and bring the pot of ingredients to a boil.
  • Reduce heat to low and simmer for an hour.
  • Add the cabbage and cook. The cooked cabbage should be soft but not mushy. Simmer for about 30 minutes.
  • Add potatoes to the last 20 minutes of cooking time.
  • Taste and add salt and pepper.
  • Remove the pork from the soup and shred using two forks.
  • Put the pork back into the soup and discard the bones.
  • Garnish with sour cream and sliced green onions.
  • ENJOY!

Notes

This soup is even better the second day when all the flavors have a chance to marry! And it freezes well.
Country spare ribs can be used instead of pork chops.