Gingered Cabbage Soup with Pork and Potatoes

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Gingered Cabbage Soup with Pork and Potatoes

The ginger and lemon juice give this soup a bright flavor!

  • 2 Tbsp Butter
  • 1 Onion (Chopped)
  • 1 Tbsp Fresh Ginger (Minced)
  • 1 Fresh Ginger (2 inch, peeled, halved length wise, and smashed)
  • ¾ lb Green Cabbage (about ¼ head, shredded about 3 cups)
  • 1 ½ quart Chicken Broth (Canned, low-sodium) or Homemade Stock
  • 1 lb Potatoes (peeled and cut into ½ inch cubes)
  • 2 tsp Salt
  • 1 lb Pork Tenderloin (cut into strips)
  • 2 tsp Lemon Juice
  • ¼ cup Fresh Parsley (chopped)

  1. In a large pot, melt the butter over moderately low heat.

  2. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes.

  3. Stir in the minced ginger and the cabbage and cook for 1 minute longer.

  4. Add the broth, potatoes, smashed ginger, and 1 tsp of the salt.

  5. Bring to boil.

  6. Reduce heat and simmer until the potatoes are tender, about 10 minutes.

  7. Stir in the pork and the remaining 1 tsp of salt.

  8. Cook until the pork is just done, about 3 minutes.

  9. Stir in lemon juice and parsley.

  10. Remove the pieces of smashed ginger before serving.