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Pork & Cabbage Soup Recipe

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This recipe for Pork & Cabbage Soup, by , is from Hurt's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephen Hurt
Added: Monday, December 1, 2008


1 lb. lean boneless pork, cut into 1/2 inch cubes
1 tbsp. cooking oil
1 (10 3/4 oz.) can tomato soup
1 (10 1/2 oz.) can condensed beef broth
2 soup cans (2 2/3 c.) water
1 sm. head cabbage, shredded
1/2 c. chopped onion
1/4 c. dry sherry (optional)
1 tsp. salt
1/2 tsp. paprika
Dash of pepper
Frozen mixed vegetables to your liking
Dairy sour cream

In 4 1/2 quart Dutch oven, brown pork in hot oil. Drain off excess fat. Add tomato soup, beef broth, water, cabbage, onion, sherry, salt, paprika and pepper. Bring to boiling; reduce heat. Cover; simmer 40 minutes and add frozen vegetables, if desired. Simmer until vegetables are cooked. Serve topped with a spoonful of sour cream, if desired. Serves 5-6.




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