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Cabbage and pork soup


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This soup features cabbage with smoked pork for a rich and satisfying winter meal.  Using a good smoked pork makes the difference.


1 cabbage head coarsely chopped

1 cup baby carrots

1 cup chopped onion

1 cup chopped bell peppers

1 pound of sausage (beef sausage, kielbasa, etc) cut in 1" slices then halved again - half wheel

1/2 pound smoked pork belly, ham or bacon coarsely cut

30 OZ chicken stock

15 OZ evaporated milk

15 OZ water

2 TB vegetable oil

1/2 tsp black pepper

1/2 tsp granulated garlic

Salt to taste


Add the oil to a large pot and cook the sausage until it starts to brown then add the onion and peppers.  Continue stirring until the onion is translucent.  Now add the carrots, cabbage, black pepper, oregano and garlic.  Over that add the chicken stock and water.  Bring to a simmer and stir occasionally but keep the lid on.  Continue for 30 to 40 minutes or until the cabbage is tender.  Now add the evaporated milk, bring back to a very light simmer and taste for salt and add as desired to taste.  Remove from heat and serve.  Garnish with fresh oregano if desired.


This is definitely cabbage soup and not soup with cabbage, enjoy! 

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