A cabbage, barley, and sauerkraut soup/stew that is easy to prepare, low in fat, and intensely flavorful. My mother makes this without measurements (a handful of barley, some pork) so I've learned to approximate! Serve with crusty Italian or rye bread.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Transfer potatoes to a large bowl; mash with a potato masher.

  • Place cabbage, sauerkraut, pork, and barley in the same pot; cover with water. Season with salt and stir well. Bring to a boil. Reduce heat to low and cover; simmer, stirring occasionally, until cabbage is wilted and pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center of the pork should read 145 degrees F (63 degrees C).

  • Divide mashed potatoes among 8 serving bowls; ladle the stew on top.

Cook's Note:

Kielbasa or any other sausage may be substituted for the pork chops.

Nutrition Facts

279.8 calories; protein 18.6g 37% DV; carbohydrates 44.4g 14% DV; fat 4.1g 6% DV; cholesterol 29.5mg 10% DV; sodium 707.9mg 28% DV. Full Nutrition