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Pork and cabbage soup on Canberra labour day 2016, what a great idea! A great way to use leftover slowly cooked pork shoulder.
It’s been two long weekends in a row. Not a bad thing. This weekend also marked the beginning of daylight saving in some states and the Australian Capital Territory. Getting an extra day to manage a slightly earlier start is a good thing.
The weather in Canberra has been good. On Saturday and today, we’ve had rain and overcast skies. Sunday was bright, shiny and relatively warm. I managed to get out for a walk around Lake Ginninderra and shoot a couple of photographs. I wanted to play with some new software. It seemed to produce a couple of nice pictures.
Lake Ginninderra photographs
The cabbage soup
On Sunday, I put a boneless pork shoulder in the slow cooker and had a nice simple pork and cabbage dinner. Today I used some of the leftover pork and boiled some cabbage along with some coconut milk to make a nice soup.
What went into the cabbage soup
- Leftover pork shoulder in bite sized chunks
- A quarter of a small drumhead cabbage finely shredded
- One packet of salt reduced French onion soup
- Use a single jalapeño pepper and red chilli sliced with the seeds included
- Two hundred and seventy millilitres of coconut milk
How to put the cabbage soup together
- In a large saucepan boil the cabbage and French onion soup until the cabbage is soft.
- Toss in the pork and bring it back to the boil for a couple of minutes to heat the pork through.
- Drain out most of the water and add the coconut milk and bring it to the boil and then turn down the heat and allow it to simmer for a few minutes.
- Ladle the soup into a large bowl and then garnish with the chillies and peppers along with some chopped chives.
How does the cabbage soup taste?
It was pretty good. I thought about adding some curry powder, but the chilli and peppers added the right amount of spice while the coconut milk gave it a creamy texture.
As a kid, I didn’t like cabbage very much but as an adult, I’ve come to enjoy it as a vegetable that can absorb flavours much like pasta can. While boiling it removes the nutritional value, the fibre is still in it and it makes a great filler.
If you try this recipe please let me know what you think.