Left-Over Roast Pork and Cabbage Soup
Recipe: #8396
March 02, 2013
Categories: Pork Roast, Rice, White Rice, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, more
"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 is 7 servings
Ingredients
Nutritional
- 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
No special items needed.
1 Reviews
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