Pork and Cabbage Soup (Whole30 Compliant)

Pork and Cabbage Soup

I’m not a huge cabbage fan.  I don’t hate it, but it’s not my favorite.  There is a naturally occurring chemical in cabbage that a small percentage of people can still taste (this is a trait that has almost evolved out of humans), and if it’s not cooked within an inch of its life, cabbage is–quite frankly–disgusting to me.  It tastes like a mouthful of dirty pennies and sulfur.  Same thing with Brussels sprouts.  To make cabbage edible to me, it usually has to be boiled for HOURS.  Not so, in this recipe!  I cut it up fairly small, so I’m guessing that the small size helped it cook a lot more quickly.  I’ll go with that as my official hypothesis anyway.

Isak Pork 2

I think it’s also safe to say that it was a success with the toddler as well.  Pay no attention to the bookshelf in the background–it is in a constant state of disarray from me moving books back and forth and from Isak piling toys on the bottom shelf.  Anyway, this is a super delicious soup that you definitely need to try.  As my final note, I’ll leave you with this:

As tested by Isak, this soup does not make an effective conditioning mask for the hair or skin treatment.  The only thing it accomplishes in a topical sense is making things a bit greasy, making everything smell like soup, and ensuring the need for a bath.  #imjustsaying

Pork and Cabbage Soup

Serves 6

1 pound pork loin, cut in 1″ pieces

1 onion, chopped

6 slices bacon, diced

4 C beef broth

28-oz canned whole plum tomatoes, drained and chopped

3 carrots, peeled and sliced

1 tsp salt

2 bay leaves, torn in half

1/2 tsp oregano

1/8 tsp ground black pepper

3 C chopped cabbage

2 tsp parsley

 

1.- Heat Dutch oven over medium heat.  Add pork, bacon, and onion.  Cook and stir until pork is no longer pink.

2.- Add broth, tomatoes, carrots, salt, bay leaves, oregano, and pepper.  Bring to boil over high heat.  Reduce heat to medium-low and simmer, covered, for 30 minutes (there is some wiggle room here).  Remove bay leaves and throw away.

3.- Add cabbage and bring to boil over high heat.  Reduce to medium low and simmer 15-20 minutes, covered.  Stir in parsley.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s