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Green Abundance

SUBMITTED BY: Colleen Criswell

"Pork is stewed with a variety of green vegetables such as leeks, broccoli, Brussels sprouts and cabbage to make a unique dining experience."
PREP TIME  20 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 pound cubed pork loin
  • 3 cups shredded cabbage
  • 4 medium potatoes - peeled and cubed
  • 1 green bell pepper, seeded and chopped
  • 2 cups broccoli florets
  • 12 Brussels sprouts
  • 3 green onions, chopped
  • 4 leeks, chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 cup red wine
  • 2 quarts water
  • salt and pepper to taste

DIRECTIONS

  1. Heat oil in a large soup pot over medium-high heat. Add cubed pork, and fry until browned on all sides. Add cabbage, potatoes, green pepper, broccoli, Brussels sprouts, green onions, leeks and garlic. Season with thyme, basil and oregano. Pour in the red wine and water.
  2. Cover, and simmer over low heat for 2 hours, until everything is tender. Season to taste with salt and pepper before serving.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2007 by ManassasMa
My family absolutely LOVED this soup. My 21 year old daughter (the most finicky among us, but an avid Brussel Sprouts lover) actually gave it a 12 star rating :). My tweaks: (1) used cooked and "de-boned" boned-in pork chops rather than boneless pork loin (what I had on hand); (2) used 2 white potatoes and 2 red potatoes, quartered but unskinned (again, what I had on hand); (3) exchanged 2 carrots for the green pepper (family preference); (4) included 1 yellow onion to the leeks and scallions (green onions); (5) added 1/4 tsp. Sage (family preference) to the herb mix; and (6) tossed 4 chicken boullion into the pot as it cooked. I also "garnished" each serving with a slice of American cheese and set out our Parmesan/Romano mix fo;r who might want. A TOTAL success: really great flavor; wonderful texture. Will make -- again and again.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2004 by CARMIK124
What a great recipe! If you like vegetables, this will taste good to you. It's so nourishing... we should be eating like this every night.

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2008 by SouloftheSouth
My finicky family loved this recipe. Yes, it is bland, so I too improvised. I used mushroom soup and added half a bag of frozen spinach. Also added a teaspoon of seasoned salt and about a cup of shredded, cheddar/monterey jack cheese. Great, easy recipe for personalizing to your family's preference. This one can take almost any variation!

0 users found this review helpful


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Recipe Submitter:

Colleen Criswell
Cooking Level: Intermediate
Home Town: New Albany, Indiana, USA
Living In: Noblesville, Indiana, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 299

  • Total Fat: 6.1g
  • Cholesterol: 28mg
  • Sodium: 144mg
  • Total Carbs: 44.2g
  •     Dietary Fiber: 8.6g
  • Protein: 16.7g

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