Pork & cabbage soup

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

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