Best Pork And Mustard Cabbage Soup Recipes

PORK-AND-CABBAGE SOUP

Steps:

• In a large pot over medium-high heat, cook bacon and leeks, stirring occasionally, until most of fat is rendered and leeks have softened, 6 to 8 minutes. Transfer to a plate. Add spareribs and 5 quarts water to pot. Bring to a boil. Reduce heat to medium and boil, skimming foam and impurities from surface, until meat is tender and falls from bones easily, 50 to 55 minutes. Transfer ribs to a plate; let cool slightly. (For a clear soup, strain broth through a sieve lined with cheesecloth and return to pot before adding vegetables.) Add carrots, cabbage, potatoes, onion, sauerkraut, caraway seeds, and bacon mixture. Bring to a simmer, then reduce heat to medium-low and simmer, covered, until vegetables are tender and easily pierced with a knife, 22 to 25 minutes.
• Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any tough cartilage. Slice or tear meat into bite-size pieces. Stir meat into pot and simmer a few minutes to warm through. Season with salt and pepper to taste. Serve with dill, sour cream, bread, and butter.

PORK AND CABBAGE SOUP

Steps:

• Place sausage in a large pot, break apart, and cook until evenly brown.
• Pour the broth and water into the pot with the sausage. Dissolve the beef bouillon granules in the liquid. Mix in the cabbage, potatoes, onion, and garlic. Season with marjoram, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 20 minutes.

MUSTARD CABBAGE SOUP

Steps:

• Heat oil in a 4-quart pot over medium-high heat. Add chicken, onion, ginger, and garlic. Stir-fry until chicken is no longer pink inside, 6 to 7 minutes. Pour in broth and bring to a boil.
• Add pot stickers; cook until heated through, about 5 minutes. Add mustard greens and noodles and cook until tender, about 5 minutes. Season with soy sauce, salt, and pepper.

MUSTARD-CREAM CABBAGE WITH PORK

Steps:

• Preheat oven to 400°F.
• In a large skillet, heat the oil over medium heat. When shimmering, add the bacon and saute until it begins to crisp. Add the onion and saute until soft, 5-8 minutes.
• Add the apple, salt and cabbage; continue to saute until the cabbage wilts, about 5 minutes. Add the cream, Dijon mustard and whole grain mustard; stir well to combine. Bring to a boil, then reduce to a very low simmer, and leave it to cook.
• Preheat a cast-iron skillet over medium heat. Liberally season pork chop with salt and pepper on both sides. When the pan is hot, add the chop and cook until a deep golden brown on both sides, 2-4 minutes each side. Transfer pan to oven and cook another 5-8 minutes, until the internal temperature is 150°F.
• Remove the chop to a plate, tent with foil and let stand for 10 minutes to rest. Slice pork against the grain. Divide cabbage between two warmed plates, top each with half the pork, and serve.

SPICY PORK AND MUSTARD GREEN SOUP

Steps:

• Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes.
• Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
• Meanwhile, cook noodles according to package directions; drain.
• Divide noodles among bowls and ladle soup over.

PORK AND CABBAGE SUPPER

Steps:

• In an ovenproof skillet, brown chops in oil on both sides; remove and set aside. To drippings, add sour and seasonings; bring to a boil. Return chops to skillet; add cabbage. Cover and bake at 350° for 50-60 minutes or until meat is tender.

PORK AND MUSTARD CABBAGE SOUP

Steps:

• 1. Sliver pork. Cut cabbage leaves in 1-inch sections. 2. Bring stock to a boil. Add pork and simmer, covered, about 5 minutes. 3. Add cabbage and simmer, covered, 5 minutes more. Stir in salt, sugar, pepper and soy sauce. VARIATIONS: * For the pork, substitute 1/4 pound smoked ham or 1/4 cup dried shrimp (soaked). * For the mustard cabbage, substitute round cabbage, shredded. * In step 3, add with cabbage, 1/2 cup each water chestnuts and bamboo shoots, both sliced. * Add 1 to 2 ounces peastarch noodles (soaked) at the very end, only to heat through. * Poach a Chinese salt egg and float on the soup as a garnish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CABBAGE AND SPARERIB SOUP

Steps:

• In a spice grinder process caraway seeds, paprika and mustard until fine. Turn into a bowl with brown sugar, 1 teaspoon salt and the cayenne; fluff with fingertips.
• Dry ribs well with paper towels, and rub both sides with spices and crushed garlic. Place ribs on a small rack or plate, cover with plastic wrap, and refrigerate at least 6 hours or overnight.
• Adjust oven rack to lowest position, and heat oven to 425 degrees. Spray a sheet pan lightly with vegetable spray. Brush garlic cloves from ribs, place ribs in a sheet pan, and roast until a deep golden brown, about 30 minutes. Remove from oven.
• Transfer ribs to a 5-quart Dutch oven; pour rendered fat (about 2 tablespoons) from sheet pan into a large heavy skillet, and set aside. Place sheet pan on 2 burners over high heat, add 1 cup water, and stir with a wooden spoon to dislodge browned bits. Pour deglazing liquid and stock into Dutch oven, cover, and bring to simmer over medium-high heat. Reduce heat to low, and simmer gently until ribs are tender, turning occasionally, about 1 1/2 hours. Remove ribs from broth, and cool slightly.
• While ribs simmer, sauté onions and cabbage in a skillet over medium-high heat, stirring frequently, until lightly browned, about 20 minutes. Add 1 teaspoon salt and the black pepper; stir to combine. Set aside.
• Pull pork off bones, trim off bits of cartilage, and dice meat. Discard bones. Return meat to soup base, add cabbage and onions, and simmer about 15 minutes. Serve, garnished with parsley.