Left-Over Roast Pork and Cabbage Soup

Prep Time
Cook Time
Ready In

"This is a soup I make to use up left-over pork roast. It always gets gobbled all up. If gluten intolerant make sure you are using gluten free broth."

Original recipe yields 7 servings


  • Serving Size: 1 (431.1 g)
  • Calories 220.7
  • Total Fat - 11.4 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 44.9 mg
  • Sodium - 1336.9 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 1.8 g
  • Sugars - 4.9 g
  • Protein - 14.8 g
  • Calcium - 69.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 9.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat the olive oil to medium-high in a large Dutch oven or heavy bottom pot.

Step 2

Add the onion, cabbage and carrot and cook, stirring often until cabbage is wilted and starts to slightly brown.

Step 3

Add the remaining ingredients except for the Parmesan cheese.

Step 4

Bring to a boil and reduce heat to medium-low; simmer until rice is cooked.

Step 5

Add the Parmesan cheese and ladle into bowls.

Tips & Variations

No special items needed.

1 Reviews

Chef shapeweaver

This recipe was made on 12/13 for our dinner,but most importantly for the " Alphabet Tag " game.Due to what was on hand,some changes were made,they are as follows. I used regular green cabbage instead of the savoy,and used dried instead fresh rosemary.And except for those changes the soup was made as it was written.After the soup was finished, instead of adding the cheese to the soup, it was added to the individual servings. Both my SO and I thought it was good. Thanks for posting and, " Keep Smiling :) "


review by:
(14 Dec 2013)