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Clarina’s Cabbage Soup
- 1 3 lb pork shoulder roast (bone-in if possible)
- 4 heads cabbage; thinly sliced
- 4 large white onions; diced
- 2 bunches parsley; leaves removed and chopped
- 2 lg cans diced tomatoes
- 3 quarts chicken stock
- 3 quarts water
- 6 Tbsp fresh cracked peppercorns
- Salt; to taste
- Vegetable oil; as needed
In a large soup pot, heat a few tablespoons of vegetable oil until it begins to shimmer. Generously salt the pork roast. Add to the pot and brown all sides. Once roast is browned turn off heat and let cool, no need to remove the roast. Once roast is cool add cabbage, onions, parsley, tomato, chicken stock, water, and peppercorns. Cook for at least 1 1/2 hours or up to 8 hours until pork is fall off the bone tender. Salt to desired taste and serve hot.
Posted in: Courses, Fall, From the Learning Center, Learning Center, Seasonal, Sides, Soups and Stews, Spring, Summer, Winter
