On Line Cookbook

Cabbage Pork Soup

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