Nana’s Kitchen: Pork and Cabbage Soup
Greetings, home cooks, welcome to Nana’s Kitchen,
The New Year is here! This weekend is one of some celebration and perhaps reflection on this past year and hope of what the new year will bring. Health and prosperity is my wish for each of you.
New recipes will be continued to be shared. As a mother, grandmother, retiree, and home cook
being in the kitchen is a source of happiness. I have no training other than what my mother-in-law and mother taught me. My mother passed away at a young age so there was limited time. I love to cook for my family, it is a way to show my love for them. Having my family around the kitchen table is a joyous occasion. Like your families to you, mine is very special to me.
I encourage young cooks to stay in the kitchen trying new recipes and foods. I know it can feel a little intimidating at times but the more you try the better it gets. Read your recipes and instructions well before you start. Gather your supplies and ingredients then jump in. I know you will have some failures but every cook has had failures or not quite right results. Do not fear it will get better. Every time there is a success you will feel ready for the next meal.
Enough of my sentimentality. Let us move on to this weeks recipe. Since it is New Years the tradition of cooking food that brings good luck and prosperity is common. Pork is thought to express progress, a
pig roots forward. Cabbage for wealth and money due to its green color. So this weekend is Pork and Cabbage Soup.
Pork and Cabbage Soup
1/2 pound pork loin, cut into 1/2 inch pieces
1 medium onion, chopped
2 slices bacon, finely chopped
2 cups beef broth
2 cups chicken broth
1 can (about 28 ounces) whole tomatoes, drained well and coarsely chopped
2 medium carrots, sliced
1 teaspoon salt
1 bay leaf
3/4 teaspoon dried marjoram
1/8 teaspoon black pepper
1/4 medium cabbage, chopped
2 tablespoon fresh parsley, chopped (optional)
Heat large Dutch oven or kettle over medium heat. Add pork, onion, and bacon.
Cook and stir until pork is no longer pink, bacon and onion tender.
Drain off any fat.
Stir in beef broth, chicken broth, tomatoes, carrots, salt, pepper, marjoram, and bay leaf.
Bring to boil over high heat.
Reduce heat to medium low , simmer, uncovered for 30 minutes.
Skim off any fat and remove bay leaf.
Add cabbage, bring to boil over high heat. Reduce heat to simmer and cook for 15 minutes or until cabbage is tender. Stir in parsley.
Serve hot and enjoy!
If you do not have marjoram available a good substitute is oregano. You need to use less oregano than marjoram. For this recipe use a 1/2 teaspoon of dried oregano if making a substitute.
I bought a 3 pound pork loin (was on special). Trimmed the silver skin and some of the fat of the back.
Cut off the 1/2 pound portion and froze the rest for another meal. Be sure to trim the silver skin it can be tough.
I did add the parsley, brightens the dish visually and gives a slight bitter taste. Do not use if parsley is not a favorite.
Pressed juice from the tomatoes to remove extra juice. Keeps the tomato from over powering the soup.
Each can of beef and chicken broth measures out to 1 2/3 cup each. The other 1/3 for each can could be water or use broth, if you have the extra.
The pork cooks nicely tender. The bacon almost disappears.
Have a blessed Sunday.