Best 9 Pork And Mustard Cabbage Soup Recipes

MUSTARD CABBAGE SOUP

Steps:

• Heat oil in a 4-quart pot over medium-high heat. Add chicken, onion, ginger, and garlic. Stir-fry until chicken is no longer pink inside, 6 to 7 minutes. Pour in broth and bring to a boil.
• Add pot stickers; cook until heated through, about 5 minutes. Add mustard greens and noodles and cook until tender, about 5 minutes. Season with soy sauce, salt, and pepper.

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.

MUSTARD-CRUSTED PORK LOIN WITH APPLE-CABBAGE SLAW

Steps:

• Preheat oven to 400°F.
• Pat pork dry and season well with salt and pepper. In a bowl, whisk mustard and olive oil together. Using your hands, rub mixture all over pork tenderloin. Let meat sit until it comes to room temperature, at least 20 to 30 minutes.
• Place pork on a wire rack on a rimmed 36 x 18-inch baking sheet lined with foil. Place in the oven for 15 minutes. Reduce heat to 350°F and cook for another 10 minutes or until meat reaches an internal temperature of 145°F on a meat thermometer. Remove from oven, set aside, and cover with aluminum foil.
• In a skillet, heat butter, vinegar, and sugar over low heat until the sugar is dissolved. Then turn up the heat to medium-high, add the cabbage and apple, and cook until the cabbage has wilted somewhat, about 10 minutes. Stir in chopped parsley.
• Remove foil from pork and slice.
• Spread cabbage on a platter, top with pork slices, and serve.

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 AND MUSTARD CABBAGE SOUP

Steps:

• 1. Sliver pork. Cut cabbage leaves in 1-inch sections. 2. Bring stock to a boil. Add pork and simmer, covered, about 5 minutes. 3. Add cabbage and simmer, covered, 5 minutes more. Stir in salt, sugar, pepper and soy sauce. VARIATIONS: * For the pork, substitute 1/4 pound smoked ham or 1/4 cup dried shrimp (soaked). * For the mustard cabbage, substitute round cabbage, shredded. * In step 3, add with cabbage, 1/2 cup each water chestnuts and bamboo shoots, both sliced. * Add 1 to 2 ounces peastarch noodles (soaked) at the very end, only to heat through. * Poach a Chinese salt egg and float on the soup as a garnish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SPICY PORK AND MUSTARD GREEN SOUP

Steps:

• Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes.
• Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
• Meanwhile, cook noodles according to package directions; drain.
• Divide noodles among bowls and ladle soup over.

PORK AND MUSTARD CABBAGE SOUP

Steps:

• 1. Sliver pork. Cut cabbage leaves in 1-inch sections. 2. Bring stock to a boil. Add pork and simmer, covered, about 5 minutes. 3. Add cabbage and simmer, covered, 5 minutes more. Stir in salt, sugar, pepper and soy sauce. VARIATIONS: * For the pork, substitute 1/4 pound smoked ham or 1/4 cup dried shrimp (soaked). * For the mustard cabbage, substitute round cabbage, shredded. * In step 3, add with cabbage, 1/2 cup each water chestnuts and bamboo shoots, both sliced. * Add 1 to 2 ounces peastarch noodles (soaked) at the very end, only to heat through. * Poach a Chinese salt egg and float on the soup as a garnish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

MUSTARD-CREAM CABBAGE WITH PORK

Steps:

• Preheat oven to 400°F.
• In a large skillet, heat the oil over medium heat. When shimmering, add the bacon and saute until it begins to crisp. Add the onion and saute until soft, 5-8 minutes.
• Add the apple, salt and cabbage; continue to saute until the cabbage wilts, about 5 minutes. Add the cream, Dijon mustard and whole grain mustard; stir well to combine. Bring to a boil, then reduce to a very low simmer, and leave it to cook.
• Preheat a cast-iron skillet over medium heat. Liberally season pork chop with salt and pepper on both sides. When the pan is hot, add the chop and cook until a deep golden brown on both sides, 2-4 minutes each side. Transfer pan to oven and cook another 5-8 minutes, until the internal temperature is 150°F.
• Remove the chop to a plate, tent with foil and let stand for 10 minutes to rest. Slice pork against the grain. Divide cabbage between two warmed plates, top each with half the pork, and serve.

MUSTARD PORK CHOPS WITH CRISPY CABBAGE

Steps:

• Adjust oven rack to upper-middle position and heat oven to 450 degrees.
• Place cabbage on baking sheet, drizzle with melted butter, and sprinkle with salt and pepper. Roast until cabbage is browned around edges, 20 to 25 minutes.
• Meanwhile, pat pork chops dry with paper towels and season with salt and pepper.
• Heat oil and remaining 1 tablespoon butter in large skillet over high heat until foaming subsides. Cook 3 chops until well browned on both sides, 1 1/2 to 2 minutes per side.
• Transfer chops to serving plate and cover tightly with foil. Repeat with remaining chops.
• Discard fat in pan. Add broth and bring to boil, scraping up browned bits with wooden spoon. Reduce heat to medium and simmer until thickened, 4 to 6 minutes.
• Add pork chops and accumulated juices to skillet. Add cream and simmer until thickened, 2 to 3 minutes. Stir in mustard and season with salt and pepper. Pour sauce over chops and serve with cabbage.