Nani's Cabbage Soup~ From StoneGable's Kitchen

This makes a big pot!

1 large head of green cabbage ( I mean the big ones, or 2 medium)

1-2 large yellow onion

4-6 TBS vegetable oil

4-6 thick bone-in pork chops and country ribs (I use 3 pork chops and a pound of country bone-in ribs)

10 cups water

3 potatoes, peeled and diced

1 can tomato soup

1 can crushed stewed tomatoes

2 TBS butter

1/4 cup flour

salt and pepper


In a large stock pot, add oil over medium heat. Salt and pepper the pork chops. Add pork chops and brown on both sides, about 5 minutes each side.


SG TIP:  Make sure to use enough meat. You are making a rich base for your soup~ watery soup is a big culinary faux pas!


Remove pork chops and reserve.  Add onions and a little more olive oil if needed. Cook onions until translucent.


Return pork chops and any juices to the pot, add water and bring to a boil. Simmer for 1 hour, uncovered. Skim scum from the top of soup if needed.


Rough chop cabbage and put into the soup pot. 


Add tomato soup and crushed stewed tomatoes. Simmer for 1 hour, uncovered. Add potatoes the last 15 minutes of cooking time.


Remove pork chops from soup and let cool. .


Make a roux ~ melt butter in a large skillet. Add flour and combine. Cook for 3-4 minutes until lightly blond. Add 1 cup of soup broth and make a roux. Whisk until the flour is incorporated and no lumps. Add an additional 1/2~1 cup of soup broth and mix. Cook until thickened. Add the thickened roux to the soup.


Simmer soup for 10 minutes until soup thickens a little.


Meanwhile, shred or chop pork and return the meat to the soup pot.


Serve hot!

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