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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Pork and Cabbage Soup
Yield: Makes 6 servings
Ingredients:
1/2
pound pork loin, cut into 1/2-inch cubes
1
medium onion, chopped
2
strips bacon, finely chopped
1
can (28 ounces) tomatoes, cut-up, drained
2
medium carrots, sliced
3/4
teaspoon dried marjoram leaves
1
bay leaf
1/8
teaspoon black pepper
1/4
medium cabbage, chopped
2
tablespoons chopped fresh parsley
Additional chopped fresh parsley
Preparation:
1.
Cook and stir pork, onion and bacon in 5-quart Dutch oven over medium heat until meat loses its pink color and onion is slightly tender. Remove from heat. Drain fat.
2.
Stir in Beef Stock and Chicken Broth. Stir in tomatoes, carrots, marjoram, bay leaf and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, about 30 minutes. Remove and discard bay leaf. Skim off fat.
3.
Stir cabbage into soup. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, about 15 minutes or until cabbage is tender.
4.
Remove soup from heat; stir in 2 tablespoons parsley. Ladle into bowls. Garnish each serving with additional parsley.
This recipe appears in:
Soups
