Pork Chop And Cabbage Soup Food

PORK-AND-CABBAGE SOUP

Steps:

• In a large pot over medium-high heat, cook bacon and leeks, stirring occasionally, until most of fat is rendered and leeks have softened, 6 to 8 minutes. Transfer to a plate. Add spareribs and 5 quarts water to pot. Bring to a boil. Reduce heat to medium and boil, skimming foam and impurities from surface, until meat is tender and falls from bones easily, 50 to 55 minutes. Transfer ribs to a plate; let cool slightly. (For a clear soup, strain broth through a sieve lined with cheesecloth and return to pot before adding vegetables.) Add carrots, cabbage, potatoes, onion, sauerkraut, caraway seeds, and bacon mixture. Bring to a simmer, then reduce heat to medium-low and simmer, covered, until vegetables are tender and easily pierced with a knife, 22 to 25 minutes.
• Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any tough cartilage. Slice or tear meat into bite-size pieces. Stir meat into pot and simmer a few minutes to warm through. Season with salt and pepper to taste. Serve with dill, sour cream, bread, and butter.

PORK CHOP AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt.
• Simmer the soup, water and diced onion. Pour over cabbage and potatoes.
• In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.

PORK AND CABBAGE SOUP

Steps:

• Place sausage in a large pot, break apart, and cook until evenly brown.
• Pour the broth and water into the pot with the sausage. Dissolve the beef bouillon granules in the liquid. Mix in the cabbage, potatoes, onion, and garlic. Season with marjoram, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 20 minutes.

NANCY'S PORK CHOP AND CABBAGE RECIPE

Steps:

• Gather the ingredients.
• Season the pork with salt, pepper, and garlic powder.
• In a large, deep skillet or Dutch oven over medium-high heat, brown the pork chops in the oil, turning to brown all sides. This is key since the cabbage will get its color and flavor from the caramelization of the pork. Work in batches if needed.
• After the pork is sufficiently brown on all sides, core a head of green cabbage and cut it into 8 wedges.
• Lower heat to medium-low to low. Add cabbage and a little more salt, cover, and simmer for 1 hour.
• Continue simmering, stirring frequently, until the pork is falling apart and cabbage is brown and totally wilted.
• Serve with bread and homemade applesauce .

PORK CHOP SOUP

Steps:

• Place pork chops, paprika, oregano, garlic powder, salt, pepper, chili powder, bay leaf, chicken broth, water, and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool.
• Whisk 3/4 cup of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces.
• Add the potato, broccoli, carrot, onion, celery, and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash the potatoes before serving.

PORK CHOP, CABBAGE, POTATO CASSEROLE

Steps:

• Brown pork chops, onions, and seasonings in oil.
• Take chops out of pan and set aside.
• Add celery soup and milk to the same pan with the onions and simmer until heated through.
• Put one half of the sliced potatoes in a sprayed casserole pan.
• Place one half of the cabbage over potatoes.
• Pour one half of soup mixture over that.
• Repeat.
• Place browned pork chops on top.
• Cover and bake at 350°F for 1 hour or until potatoes are tender.
• Remove cover last 20 minutes.

CREAMY PORK CHOPS 'N CABBAGE CASSEROLE

Steps:

• Coarsley chop cabbage and boil in salted water for about 3 minutes, then drain thoroughly.
• Add salt, pepper and cream, cover and simmer for about 10 to 15 minutes.
• Meanwhile, saute pork chops in butter until they are brown and almost cooked through.
• Remove chops and season them with salt and pepper.
• Stir white wine into the saute pan juices and add a pinch of sage.
• Simmer wine for a few minutes, then stir juice into creamed cabbage.
• Spread half the cabbage in the bottom of a casserole.
• Add pork chops, then cover them with the rest of the cream and cabbage.
• Sprinkle generously with Parmesan cheese and drizzle with a little melted butter.
• Bake uncovered at 350 degrees for 20 minutes or until top is golden brown.

SIMPLE PORK AND CABBAGE SKILLET

Steps:

• Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
• Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
• Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.

CROATIAN CABBAGE SOUP WITH PORK

Steps:

• Trim and debone pork, retain bones, cut meat into bite size strips, rinse away bone fragments and pat dry.
• In large soup pan, sauté garlic in half of the olive oil until hot.
• Remove pan from heat to add pork bones and meat to hot oil. Sear meat and bones on med-high heat until juices flow, scraping and turning to evenly brown (Approximately 10 minutes).
• Add shredded cabbage, along with remaining olive oil. Stir continuously and cook until cabbage wilts and caramelizes slightly. (Approximately 15 min.).
• Add broth and spices and bring to a boil. Stir well and reduce heat to low. Simmer for approximately 1 to 2 hours (to desired tenderness).
• Remove bones and serve immediately (or refrigerate and reheat).

PORK CHOPS WITH BACON AND CABBAGE

Steps:

• Preheat oven to 400 degrees. Set a large heavy roasting pan across two burners over high heat; add oil and heat. Season pork with salt and pepper; brown on one side, 3 to 5 minutes. Flip and cook 1 minute more. Transfer to a plate.
• Reduce heat to medium. Add bacon; cook until golden, about 5 minutes. Add onion; cook until softened, 5 minutes. Add cabbage, cut side down, and cook until light golden, about 6 minutes. Flip and cook until slightly tender, about 3 minutes. Add flour and stir until coated. Add milk and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper, then nestle pork chops in sauce. Transfer pan to oven. Bake until pork is cooked through, about 10 minutes.

CREAMY CABBAGE-PORK STEW

Steps:

• In a large skillet over medium-high heat, brown pork in oil on all sides; drain. Place in a 3-qt. slow cooker; stir in the cabbage, soup, apple juice, potatoes, carrots, caraway and pepper., Cover and cook on low for 6-8 hours or until pork and vegetables are tender. Stir in milk; heat through.

PORK AND CABBAGE SUPPER

Steps:

• In an ovenproof skillet, brown chops in oil on both sides; remove and set aside. To drippings, add sour and seasonings; bring to a boil. Return chops to skillet; add cabbage. Cover and bake at 350° for 50-60 minutes or until meat is tender.

SAVORY CABBAGE AND PORK SOUP

Steps:

• Mix all ingredients in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until pork and vegetables are tender.

PORK AND CABBAGE DINNER

Steps:

• Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours., Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender., Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.

PORK CHOPS WITH CABBAGE 'N' TOMATO

Steps:

• In a large nonstick skillet coated with cooking spray, brown pork chops. Remove and keep warm. In the same skillet, add the oil, onion and red pepper. Cook for 3-5 minutes or until vegetables are tender. Stir in the cabbage, tomato, broth, pepper, salt and paprika. , Return chops to the pan. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160° and vegetables are tender. ,

DIJON PORK CHOPS WITH CABBAGE AND FENNEL

Steps:

• Preheat oven to 375°. Core and cut each cabbage into 6 wedges. In a bowl, mix 2 tablespoons mustard, brown sugar, 1-1/2 teaspoons salt, 1 teaspoon pepper and stock., In a large Dutch oven, heat 1 tablespoon oil over medium-high heat; saute onion until lightly browned, 4-6 minutes. Add garlic; cook and stir 1 minute. Remove from heat; add apples, fennel and cabbage. Pour mustard mixture over top. Bake, covered, until cabbage is tender, 45-60 minutes., Meanwhile, mix sage and the remaining salt and pepper; rub onto both sides of pork chops. Dust with flour; shake off excess. In a large skillet, heat remaining oil over medium-high heat. Brown chops in batches, 4-6 minutes per side; remove from pan., Spread tops of pork chops with remaining mustard; place over vegetables in Dutch oven. Bake, uncovered, until a thermometer inserted in pork reads 145°, 8-10 minutes.

BRAISED PORK CHOPS WITH CABBAGE

Steps:

• Sprinkle pork chops with salt and pepper. Pour oil in a large, straight-sided skillet; place skillet over high heat. Add pork chops; cook until brown, about 3 minutes on each side. Transfer to a plate; set aside.
• Add cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock to skillet, and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, 12 minutes.
• Meanwhile, julienne the leek, and let stand in cold water 5 minutes to remove dirt and sand. Lift from the water, stir the leeks into the cabbage, replace cover, and cook 5 minutes. Add the reserved pork chops, in a single layer. Cover, and cook until the pork chops are tender or when an instant-read thermometer registers 145 degrees, about 8 minutes. Remove from heat, and serve immediately with carrot and parsnip puree.

MARTHA STEWART'S CABBAGE AND PORK CHOP QUICK COOK

Steps:

• Sprinkle pork chops with pepper.
• Press thyme leaves on one side; brown in 1 tablespoon oil.
• When almost browned on one side, squeeze 1/2 orange over chops.
• Turn chops once and sprinkle with salt.
• Squeeze other 1/2 orange over all.
• Cook 5 minutes.
• Add 2 oz. cognac; cover and cook 5 to 10 minutes.
• Place chops on warm platter.
• Add the peeled and sliced apples, salt, pepper and 2 tsp sugar.
• Saute just until heated through.
• In another pan, melt 2 tbs butter then add sliced garlic cloves and 1/2 tsp caraway seeds; stir.
• Add shredded cabbage.
• Top with salt and pepper and saute until golden.
• Serve apples and cabbage along side of cooked chops.

PORK CHOP CASSEROLE WITH CABBAGE

Steps:

• Brown and season pork chops.
• While chops cooking spread a layer of diced potatoes in a 9x13 inch pan (I prefer glass) Next a layer of onion then chopped cabbage.
• Over this spread 2 cans of cream of celery soup and add a little milk for creaminess.
• Top with seasoned and browned chops.
• Bake until all seems done.