On Line Cookbook
Cabbage Pork Soup
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information

Serves/Makes:4 or more

  • 2 lbs (.9 kg) or more fresh pork, usually a pork rib roast
  • 3 lbs (1.4 kg) head cabbage, cut into 1/4 inch slices
  • 2 lbs (.9 kg) can sauerkraut, drained (reserve juice for other use)
  • 3/4 lb (.3 kg) dried beans
  • 1 medium onion, sliced
  • 1 16 oz (448 grm) can tomatoes
  • 1/2 cup (125 ml) flour
  • 1/2 cup (125 ml) butter
  • 1 large onion, sliced
  • Put meat in tall pot and cover with water and let it come to boil.
  • Skim off foam, then add beans, let boil 1 hr or until meat and beans are almost done.
  • Add canned tomatoes, drained sauerkraut, medium onion, and cabbage.
  • Let boil 15 to 20 min more.
  • In fry pan melt butter, add flour and large onion (cut up), cook until brown.
  • Add some soup stock, if needed, and stir.
  • Add to soup, let it come to boil for 10 minutes more.
  • Serve with a good rye bread.
"Sauerkraut juice is loaded with vitamin C that has been leached from the cabbage. It's a little too strong for most people's tastes to drink straight but 3 parts tomato juice and 1 part kraut juice is quite zesty and makes a fine Bloody Mary. A little bit in the soup would be good too". From Jim

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.