Real Recipes From Real Home Cooks ®

pork and cabbage soup

Recipe by
Vickie Parks
Renton, WA

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.

yield 6 serving(s)
prep time 20 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For pork and cabbage soup

  • 1 Tbsp
    olive oil
  • 1 lg
    onion, diced
  • 2 clove
    garlic, minced
  • 1 1/4 lb
    pork shoulder (or shoulder-cut pork chops), cut into chunks
  • 1 lb
    maltese (or italian) sausage, cut into 1/4" slices
  • 2 stalk
    celery, diced (include a few celery leaves, chopped finely)
  • 2 md
    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 lg
    tomato, chopped
  • 1 tsp
    coriander seeds, lightly crushed
  • 1 tsp
    rosemary (dried or fresh)
  • 1 Tbsp
    tomato paste
  • 2 md
    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

  • 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.
  • 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.
  • 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.