Pork and Cabbage Soup
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
60 mins
Total Time:
75 mins
Recipe Yield | 35.30 oz |
Number of Servings | 6 |
Serving Size | 5.86 oz |
Ingredients
17.65 oz
Pork Shoulder
17.65 oz
cabbage
3.53 oz
onion
3.53 oz
Carrots
4 cloves
garlic
2 pieces
bay leaves
2 tsp
thyme
33.80 fl oz
chicken broth
1 tsp
salt
0.5 tsp
pepper
Directions
Step 1
Heat a large pot over medium heat. Add the pork shoulder and cook until browned on all sides.
Step 2
Remove the pork shoulder from the pot and set aside. Add the onion, carrots, and garlic to the pot and cook until softened.
Step 3
Return the pork shoulder to the pot. Add the cabbage, bay leaves, thyme, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes.
Step 4
Remove the bay leaves and thyme sprigs from the soup. Serve hot.
Nutrition Facts
Fat:
12 g
(108
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
10 g
(40
kcal)
Calories | 14.65 kcal | 0.73% |
Vitamin A | 0.586 IU | 0.07% |
Monounsaturated Fat | 0.293 g | 0% |
Saturated Fat | 0.2344 g | 0.21% |
Fat | 0.7032 g | 0.5% |
Carbohydrates | 0.586 g | 0.12% |
Sodium | 46.88 mg | 9.38% |
Fibers | 0.2344 g | 0.62% |
Sugars | 0.293 g | 0% |
Protein | 1.465 g | 1.72% |
Vitamin C | 1.758 mg | 1.95% |
Calcium | 0.3516 mg | 0.07% |
Iron | 0.879 mg | 0.18% |
Potassium | 35.16 mg | 7.03% |
Alcohol | 0 g | 0% |
Cholesterol | 4.688 mg | 0% |
Lactose | 0 g | 0% |
Vitamin B6 | 0.586 mg | 45.08% |
Vitamin B12 | 1.172 mcg | 48.83% |
Vitamin E | 0.4688 mg | 3.13% |
Zinc | 0.879 mg | 0.18% |
Selenium | 1.172 mcg | 0.23% |
Vitamin D | 0 mcg | 0% |
Recipe Attributes
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