pork and cabbage soup

Name: Pork and Cabbage Soup
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 tablespoon(s) olive oil; 1 large onion, diced; 2 clove(s) garlic, minced; 1 1/4 pound(s) pork shoulder (or shoulder-cut pork chops), cut into chunks; 1 pound(s) maltese (or italian) sausage, cut into 1/4" slices; 2 stalk(s) celery, diced (include a few celery leaves, chopped finely); 2 medium carrots, diced; 1 - kohlrabi, peeled and diced; 2 cups - chopped green cabbage; 2 cups - pumpkin, cut into chunks (about 1/2 pound fresh pumpkin); 1 large tomato, chopped; 1 teaspoon(s) coriander seeds, lightly crushed; 1 teaspoon(s) rosemary (dried or fresh); 1 tablespoon(s) tomato paste; 2 medium potatoes, diced; 4 cups - water (or more, as needed for consistency); 2 cups - vegetable broth; 1/4 cup - fresh parsley, chopped

5 Pinches

Vickie Parks

Renton, WA

Updated on Jun 6, 2018

This is a fairly standard recipe for Kawlata which is a Maltese cabbage and pork soup that usually includes potatoes, kohlrabi, onions and celery. Many families also choose to add pumpkin or other vegetables, depending on preference and availability. This recipe sticks closely to the traditional recipe but does include extra vegetables to make the dish more substantial because it’s served as a main dish (not a first-course or “starter” soup). It’s considered “comfort food” for most families, and it’s served with some fresh-baked Maltese Bread or a crusty Italian baguette cut into thick slices.

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prep time 20 Min

cook time 2 Hr 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 1/4 pounds pork shoulder (or shoulder-cut pork chops), cut into chunks
1 pound maltese (or italian) sausage, cut into 1/4" slices
2 stalks celery, diced (include a few celery leaves, chopped finely)
2 medium carrots, diced
1 - kohlrabi, peeled and diced
2 cups - chopped green cabbage
2 cups - pumpkin, cut into chunks (about 1/2 pound fresh pumpkin)
1 large tomato, chopped
1 teaspoon coriander seeds, lightly crushed
1 teaspoon rosemary (dried or fresh)
1 tablespoon tomato paste
2 medium potatoes, diced
4 cups - water (or more, as needed for consistency)
2 cups - vegetable broth
1/4 cup - fresh parsley, chopped

How To Make pork and cabbage soup

Step 1

Heat oil in a large stockpot or Dutch oven. Add onion and sauté on medium heat for 5 minutes or until soft. Add the garlic, pork, and sausage, and sauté for 5 minutes longer or until the pork is browned.

Step 2

Add the celery (and celery leaves), carrots, kohlrabi, cabbage, pumpkin, tomato, coriander seeds, rosemary, tomato paste, potatoes, water, and vegetable stock. Stir well, and bring mixture to a boil. Once it reaches a boil, turn heat to low, and let the soup simmer for 2 to 2 1/2 hours, stirring occasionally.
Step 3

Just before serving, stir in the parsley, and ladle into individual soup bowls and serve immediately with Maltese bread or a crusty Italian baguette cut into thin slices.
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