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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.
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.