Pork Chop and Cabbage Soup

Pork Chop and Cabbage Soup

leaflea51 2

"This is a quick and nutritious recipe I created, or think I did, which my companion and I enjoy. Naturally, you may adjust any ingredients as you wish. I had to approximate the ketchup as I didn't want that to overwhelm this recipe. Due to my being a Southerner, I cook corn bread with this. I prefer pure olive oil to extra-virgin as it's not as fruity. Any oil will do."
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1 h 20 m servings 299 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat olive oil in a large Dutch oven or stew pot over medium-high heat; cook and stir pork cubes with onion until pork is no longer pink inside, about 10 minutes. Drain excess grease.
  2. Stir cabbage into pork mixture and cover the pot; cook until cabbage is wilted, about 5 minutes. Mix in beans, ketchup, Worcestershire sauce, celery seed, and allspice. Cover pot and simmer until pork and cabbage are tender and the soup has thickened, about 45 minutes. Season to taste with salt and black pepper.



I started to make this soup when I realized there are no liquids listed in the recipe. How can this be a soup without a broth of some kind. If it is just missing from the recipe could you add it...