4 bowls of soup
Share: Facebook | Twitter | Pinterest
Cabbage, potatoes, and pork is a favored combination on my Mom’s side of the family. In this recipe, that I’ve adapted from a Food and Wine cookbook, fresh ginger and lemon juice add some brightness to the classic boiled. This soup eats like a meal and doesn’t really require anything on the side. However, it is always good with a nice crunch baguette.
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion
- 2 finger sized ginger roots
- 1/4 head of green cabbage ( about three cups shredded )
- 6 cups ( 1.5 quarts ) of chicken stock
- 2 medium Yukon gold potatoes
- About 2 teaspoons of salt, to taste
- 1 lb. of pork ( use pork tenderloin or pork chops )
- 1 small lemon
- 1 small bunch of fresh parsley
1. Prepare the veggies. Preheat a large pot to medium. Peel the ginger. Cut one of the fingers into quarters lengthwise and smash each quarter with the side of your knife. Finely shred the other finger of ginger. Shred the cabbage. Cut the lemon into quarters. Dice the onion. Roughly chop the parsley. Chop the potatoes into bite sized cubes.
2. Add the olive oil to the now hot pot. Cook the diced onions for 3 - 5 minutes until tender. Add the shredded cabbage and the finely shredded ginger, stir well, and cook for 1 more minute.
3. Add the chicken stock, the smashed ginger, and the cubed potatoes. Bring to a boil and then reduce heat to sightly below medium. Let simmer for about 10 minutes until the potatoes are cooked through.
4. While your soup is simmering, slice the pork into bite sized strips. Add the pork to the soup once the potatoes are done. Cook for about 3 minutes and remove the pot from the heat. Remove and discard the smashed ginger. Squeeze in the lemon juice ( be careful of the seeds ). Stir in the parsley and season with salt to taste. Serve and enjoy.