Cabbage & Pork Soup

 https://www.loveandlemons.com/cabbage-soup/

We fiddled w this recipe a bit-added pork (bc we had leftover roast) & upped the seasonings. Use link above for original recipe-it’s great either way!

We like this with a hearty bread to dip into the soup (rye or sourdough is good)

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups chopped pork (shoulder, belly, loin are all good)-either leftovers or raw (just simmer longer if pork is raw)
• 2 carrots, chopped
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 1 Tbs each dill seeds, caraway seeds, & fennel seeds
• 1 Tbs sweet paprika
• 2 tablespoons white wine vinegar
• 4 Tbs Apple cider vinegar
• 2 (14.5-ounce) cans fire roasted diced tomatoes
• 4 cups vegetable broth or chicken broth
• 1 (15.5-ounce) can cooked white beans, drained and rinsed
• 1 small green cabbage, about 1 pound (9 cups chopped)

Instructions

• Heat the oil in a large pot over medium heat. Brown the chunks of pork. Add the carrots, onion, celery, salt, and several grinds of fresh pepper, and cook, stirring occasionally, for 8 minutes.  Add the seasonings & cook 1 minute. 
• Add the vinegar, stir, scraping browned bits off bottom of pot, and then add the tomatoes, broth, beans, and cabbage. Cover and simmer for at least 30 minutes, until cabbage are tender.  This is one that’s best simmered for a bit and even better the next day.