Pork & Cabbage Soup

This is the kind of soup you make on a Monday with Sunday’s leftover pork. Diced cooked pork gets browned in its own drippings, then stir-fried with shredded cabbage before everything simmers together with celery, bell pepper, and a bay leaf. Simple, thrifty, and satisfying.

Browning the already-cooked pork in drippings adds a second layer of flavor. The pork picks up a caramelized crust it didn’t have before, and the fond left in the pan flavors the broth. Don’t skip this step or you’ll end up with a soup that tastes like boiled vegetables with meat floating in it.

Stir-frying the cabbage for two minutes before adding the liquid wilts it just enough to remove the raw bite, but it keeps enough texture to hold up through the 25-minute simmer without turning to mush.

Kitchen Tips

• Use defatted pork drippings for a cleaner-tasting broth. Skim the fat from your drippings or chill them until the fat solidifies on top, then scrape it off.
• Shred the cabbage coarsely. Fine shreds dissolve into the broth, and you want visible pieces with some bite.
• Remove the bay leaf before serving. It’s done its job and can be unpleasant to bite into.
• This soup is intentionally brothy. If you want it heartier, add diced potatoes or white beans during the simmer.

Variations

• Kielbasa version: Swap diced pork for sliced kielbasa sausage for a smokier, Polish-inspired soup.
• Asian twist: Add a splash of soy sauce, grated ginger, and a drizzle of sesame oil at the end.