Croatian Cabbage Soup With Pork
photo by Janie Hackathorn
- Ready In:
- 2hrs 20mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 2 -3 lbs pork, meaty center cut with bones
- 3 garlic cloves, minced
- 6 tablespoons olive oil
- 1 head cabbage, sliced to 1/4 inch bite size strips (1 large or 2 small)
- 1 (32 ounce) container beef broth
- 3 (32 ounce) containers chicken broth
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon paprika
- 3⁄4 teaspoon onion powder
- 3⁄4 teaspoon chili powder
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon garlic powder
directions
- Trim and debone pork, retain bones, cut meat into bite size strips, rinse away bone fragments and pat dry.
- In large soup pan, sauté garlic in half of the olive oil until hot.
- 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).
- Add shredded cabbage, along with remaining olive oil. Stir continuously and cook until cabbage wilts and caramelizes slightly. (Approximately 15 min.).
- 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).
- Remove bones and serve immediately (or refrigerate and reheat).
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Reviews
-
This was delicious. I had made pork loin in the insta pot the night before and had left over pork and broth. I simply followed the directions but added my precooked pork and used the broth/sauce from the leftover meal. I added a bit more vegetable broth and some onions cooked down with the cabbage. My husband loved it.
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Addictively good and simple to make. Substitutions/changes: we used boneless pork shoulder from Lidl, and only chicken broth instead of beef and chicken. Seared and cubed the pork shoulder, added to broth and seasonings (minus cabbage) in a dutch oven for 40 min. before adding cabbage and cooking down, to tenderise the meat even more. We doubled the cabbage. Sub'd lard we rendered by cooking the fat trimmed from the pork shoulder in place of olive oil. It's FANTASTIC. Reminds me of my grandmother's stew. Enjoyed with a hunk of buttered farmer's rye bread on a cold day and it was heaven. Will be in regular rotation from now on!
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This soup is delish. I had slow cooked a pork butt in the crock pot and used the cooking liquid which cut down on the amount of chicken/beef stock needed. I did caramelize the cabbage and some onion then proceeded as written. A very good, healthy dinner! A little homemade beer bread on the side is a nice touch.
RECIPE SUBMITTED BY
Janie Hackathorn
Youngstown, Ohio
I love to cook, feed the world with one dish of Caldo Verde at a time! My ancestry is Portuguese but I've lived among friends of many cultures and adopt their recipes. Variety of tastes from them! Food is an integral part of life -- and good health!