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Source: Food and Wine Quick from Scratch

Gingered Cabbage Soup with Pork and Potatoes
A sprightly ginger broth transforms typical cabbage, pork, and potato soup into a meal that’s light-tasting and satisfying at the same time. The shot of lemon juice added at the end intensifies the flavors.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 17 minutes
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2 tablespoons butter
1 onion, chopped
1 tablespoon fresh ginger, minced plus 1 two-inch piece fresh ginger, peeled, halved lengthwise, and smashed
3/4 pound green cabbage, about 1/4 head, shredded (about 3 cups)
1 1/2 quarts canned low sodium chicken broth
1 pound boiling potatoes, (about 3) peeled and cut into 1/2-inch cubes
2 teaspoons salt
1 pound pork tenderloin, cut into approximately 1 1/2-inch-long-by-1/4-inch-wide strips
2 teaspoons fresh lemon juice
1/4 cup fresh parsley, chopped




In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the minced ginger and the cabbage and cook for 1 minute longer.

Add the broth, potatoes, smashed ginger, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Stir in the pork and the remaining 1 teaspoon salt. Cook until the pork is just done, about 3 minutes. Stir in the lemon juice and parsley. Remove the pieces of smashed ginger before serving.


Wine Recommendation: Tokay Pinot Gris is full and very rich, with gentle acidity and a nutty flavor. You’ll be surprised how well it performs here. Fresh Ginger You’ll want to use really fresh ginger here; it’s integral to the flavoring of the soup.


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