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Overhead shot of a homemade pork and cabbage soup recipe in a white pot on a kitchen counter, showing tender pork chunks, cabbage, and carrots in golden broth.

Pork and Cabbage Soup Recipe

A hearty, one-pot pork and cabbage soup packed with tender pork chunks, sweet carrots, and savory broth. Perfect for chilly evenings or meal prep days — simple, filling, and full of homemade comfort.
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Course: Dinner, Main Course, Soup
Cuisine: Asian-Inspired, European Comfort
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting/Simmering: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 6 bowls
Calories: 295kcal
Cost: $12

Equipment

  • 1 Large stainless steel pot At least 6–8 quart capacity
  • 1 Sharp Chef’s Knife For chopping meat and vegetables
  • 1 Wooden spoon For stirring soup and scraping flavor bits
  • 1 Cutting board To prep all ingredients
  • 1 Measuring spoons For seasonings and condiments
  • 1 Measuring cups For liquids and broth
  • 1 Slow cooker or Instant Pot Optional; for hands-free cooking
  • 1 Fine-mesh strainer Optional; to clarify broth if desired

Ingredients

  • 1.5 pounds Pork shoulder or pork belly Cut into bite-sized chunks
  • 8 cups Chicken or vegetable broth Low-sodium preferred
  • 1 medium head Cabbage Roughly chopped
  • 4 whole Carrots Sliced into rounds
  • 1 medium Onion Diced
  • 4 cloves Garlic Minced
  • 1 tablespoon Fresh ginger Minced
  • 2 whole Bay leaves For herbal aroma
  • 1 teaspoon Ground ginger Enhances flavor
  • Salt and black pepper To taste
  • 1 can (14.5 oz) Diced tomatoes Optional; adds tanginess
  • 2 stalks Celery Chopped; optional
  • 1 medium Potato Cubed; replace with cauliflower for low carb
  • 1–2 tablespoons Soy sauce Adds umami depth
  • 1 tablespoon Rice vinegar Brightens the flavor
  • 1 tablespoon Olive oil For searing pork

Instructions

  • Heat olive oil in a large pot and sear pork chunks until golden brown on all sides.
  • Remove pork; add onion, garlic, and ginger. Cook until soft and fragrant.
  • Pour in broth; return pork to pot with bay leaves and ground ginger. Bring to a boil.
  • Reduce heat; simmer for 20 minutes until pork is tender.
  • Add cabbage, carrots, and other veggies. Simmer uncovered for 15–20 minutes.
  • Season with salt, pepper, soy sauce, and vinegar. Simmer another 5 minutes.
  • Remove bay leaves, serve hot, and enjoy!

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 295kcal | Carbohydrates: 15g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 520mg | Potassium: 890mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7800IU | Vitamin C: 52mg | Calcium: 105mg | Iron: 2.5mg