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Cabbage Soup II Recipe

Ingredients

1 pound cabbage, cut into 1 inch pieces

1 pound carrot, cut into 1 inch pieces

3 red bell peppers, chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon olive oil

1 1/2 pounds pork roast, cut into 1 inch pieces

1 cup water

1 onion, chopped

1/2 cup cooked rice

1/2 cup chopped celery

Directions

In a large pot over medium heat, combine cabbage, carrot, bell peppers, salt, pepper, olive oil, pork roast, water, onion and rice. Bring to a boil, then reduce heat to low, stirring occasionally.

Spoon the soup over the steaming mixture, cover and simmer for about 30 minutes, stirring occasionally. Season with salt and pepper.

Comments

Narma Crassman writes:

⭐ ⭐ ⭐ ⭐

I have tried this recipe once and let me tell you it is VINTAGELESS! way too sweet, and after many tests below, including but not limited to Cornstarch/flour, vinegar, and black pepper, this is the best recipe I have found to date for making ice cream. It is extremely accurate, and it forms the perfect frosting - wow, is it sweet. But it is totally suitable for ice cream, and belongs in a jar or plate for when I crave ice cream. Thanks so much for sharing!
HoBo Rochmondor writes:

⭐ ⭐ ⭐ ⭐ ⭐

I Love this recipe & would make it over and over again. Customers always ask for the recipe.