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Croatian Cabbage Soup With Pork

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“Braised pork bits and shredded cabbage in a mildly spicy broth. Amazingly sweet and flavorful -- and even better reheated the next day. LOW- Carb, too! Thank you to my friend Tanja for sharing this recipe! I use a tablespoon of Kryddman Swedish spice (when I have it) in place of the dry spices listed but these will work just as well! Freezes well for a healthy make-ahead meal! Note: I use organic ingredients (optional).”
2hrs 20mins

Ingredients Nutrition


  1. Trim and debone pork, retain bones, cut meat into bite size strips, rinse away bone fragments and pat dry.
  2. In large soup pan, sauté garlic in half of the olive oil until hot.
  3. Remove pan from heat to add pork bones and meat to hot oil. Sear meat and bones on med-high heat until juices flow, scraping and turning to evenly brown (Approximately 10 minutes).
  4. Add shredded cabbage, along with remaining olive oil. Stir continuously and cook until cabbage wilts and caramelizes slightly. (Approximately 15 min.).
  5. Add broth and spices and bring to a boil. Stir well and reduce heat to low. Simmer for approximately 1 to 2 hours (to desired tenderness).
  6. Remove bones and serve immediately (or refrigerate and reheat).

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