Pork and cabbage soup
2 Servings
Ingredients
| Quantity | 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 | |
Directions
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