pork and cabbage soup
- Categories
- Soups
- Yield
- 2 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Defatted pork drippings (from Roast Pork Shoulder) |
| 1 cup | Cooked pork, diced (from Roast Pork Shoulder) |
| 2 cups | Cabbage, coarsely shredded |
| 1½ cup | Boiling water |
| ⅓ cup | Celery, sliced |
| ¼ cup | Green pepper, diced |
| ¼ teaspoon | Salt |
| 1 dash | Pepper |
| 1 | Bay leaf |
2 servings of about 1-¼ cups each 206 calories per serving 1. Heat pork drippings in saucepan.
2. Add pork and brown lightly.
3. Add cabbage and stir-fry for 2 minutes.
4. Stir in water and remaining ingredients. Return to a boil; reduce heat, cover, and simmer 25 minutes.
5. Remove bay leaf.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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