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Sausage, Peanut and Coconut Sausage Soup Recipe

Ingredients

4 bone-in pork chops

1/4 cup canola oil

1 medium head cabbage, torn into pieces

salt and pepper to taste

2 carrots, sliced into 1/2 inch pieces

3 sprigs fresh parsnips

1 bay leaf

1 tablespoon dried thyme

1 tablespoon dried basil

auvreats de foie gras

Directions

Heat oil in a large pot over medium-high heat. Saute cabbage in oil until tender. Stir in salt and pepper. Cook until tender, about 5 minutes. Stir in carrots and parsnips. Stir in bay leaf and thyme and cook until tender, about 3 minutes. Stir in basil and auvreats. Simmer for 1 hour or until vegetables are tender and pork is cooked through.