Pork is stewed with a variety of green vegetables such as leeks, broccoli, Brussels sprouts and cabbage to make a unique dining experience.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large soup pot over medium-high heat. Add cubed pork, and fry until browned on all sides. Add cabbage, potatoes, green pepper, broccoli, Brussels sprouts, green onions, leeks and garlic. Season with thyme, basil and oregano. Pour in the red wine and water.

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  • Cover, and simmer over low heat for 2 hours, until everything is tender. Season to taste with salt and pepper before serving.

Nutrition Facts

299.6 calories; 16.6 g protein; 43.9 g carbohydrates; 28.4 mg cholesterol; 79.9 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/13/2009
I was looking for another stew/soup to use brussel sprouts in. I made a few adjustments when making it: I marinated the pork loin for 30 minutes before browning. Scooped the pork out of the pot and sauteed the onions leeks garlic and cabbage in butter for 5-7 minutes then deglazed them with a lager style beer. Let that cook off for a minute and then added a mixture of chicken and beef broth. I omitted the green pepper as I felt it threw off the beautiful balance between the cabbage family and the lily family. Added frozen broccoli and cauliflower brussel sprouts and spinach to the mixture as I was adding the pork back in. Dropped the potatoes in within the last 30 minutes of cooking they gave it a really creamy consistency. Served this with a nice crusty French bread and lots of butter as I felt I got my vegetable quota in with this stew YUM! Thank you Colleen for sharing your recipe. Read More
(4)

Most helpful critical review

Rating: 1 stars
05/27/2015
By the time it simmers for 2 hours the vegetables were a grey slop. If you want a soup recipe that provides lots of vegetables try Jamie's Minestrone on this site. Read More
16 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
09/08/2009
What a great healthy recipe! However I did notice some issues here. First it took me 45 minutes to chop everything up as opposed to the 20 minute prep time listed. Also this recipe makes a LOT more than 6 servings! Still it's a good recipe. I used chicken breast in place of the pork and was generous with the spices and wine...came out tasting great! Read More
(4)
Rating: 4 stars
10/13/2009
I was looking for another stew/soup to use brussel sprouts in. I made a few adjustments when making it: I marinated the pork loin for 30 minutes before browning. Scooped the pork out of the pot and sauteed the onions leeks garlic and cabbage in butter for 5-7 minutes then deglazed them with a lager style beer. Let that cook off for a minute and then added a mixture of chicken and beef broth. I omitted the green pepper as I felt it threw off the beautiful balance between the cabbage family and the lily family. Added frozen broccoli and cauliflower brussel sprouts and spinach to the mixture as I was adding the pork back in. Dropped the potatoes in within the last 30 minutes of cooking they gave it a really creamy consistency. Served this with a nice crusty French bread and lots of butter as I felt I got my vegetable quota in with this stew YUM! Thank you Colleen for sharing your recipe. Read More
(4)
Rating: 5 stars
01/18/2008
My finicky family loved this recipe. Yes it is bland so I too improvised. I used mushroom soup and added half a bag of frozen spinach. Also added a teaspoon of seasoned salt and about a cup of shredded cheddar/monterey jack cheese. Great easy recipe for personalizing to your family's preference. This one can take almost any variation! Read More
(4)
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Rating: 5 stars
10/09/2011
This soup is the BOMB! I'll admit to tweaking the recipe a little but it turned out so well. I had a meaty bone-in piece of pork so I used that- Browned in some hot oil then removed. Next I tossed in a big spoon of butter with the oil and sauteed the green onions leeks onions cabbage and garlic until soft and fragrant. I then added some finely chopped broccoli and cauliflower (omitted the Brussels sprouts for lack of room- I need to invest in a stock pot!). I also omitted the green pepper as it seemed out of place (I did have it on hand though). Then added 2 cups of Molson M beer the rest water 2 cubes of bouillon (one chicken one beef) then the seasonings. I definitely at least doubled the seasonings and added some marjoram & chili flakes. Near the end I added in the potatoes; this added "creaminess" to the soup. spinach would make a nice addition too if you have some on hand. This dish can hold its own no bread necessary. Will be a repeat this winter that's for sure! Read More
(3)
Rating: 5 stars
10/14/2007
My family absolutely LOVED this soup. My 21 year old daughter (the most finicky among us but an avid Brussel Sprouts lover) actually gave it a 12 star rating:). My tweaks: (1) used cooked and "de-boned" boned-in pork chops rather than boneless pork loin (what I had on hand); (2) used 2 white potatoes and 2 red potatoes quartered but unskinned (again what I had on hand); (3) exchanged 2 carrots for the green pepper (family preference); (4) included 1 yellow onion to the leeks and scallions (green onions); (5) added 1/4 tsp. Sage (family preference) to the herb mix; and (6) tossed 4 chicken boullion into the pot as it cooked. I also "garnished" each serving with a slice of American cheese and set out our Parmesan/Romano mix fo;r who might want. A TOTAL success: really great flavor; wonderful texture. Will make -- again and again. Read More
(3)
Rating: 4 stars
12/07/2009
This was pretty good and got a lot of veggies in one dish! I replaced the water and wine with 7c homemade (salt-free) chicken stock and 1 bottle of beer. I do think that it needed a little bit of salt to enhance the total flavor but I ate mine with a couple slices of bread & butter which helped. I will definitely make it again but might add rice or more meat next time! Read More
(2)
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Rating: 5 stars
11/23/2004
What a great recipe! If you like vegetables this will taste good to you. It's so nourishing... we should be eating like this every night. Read More
(2)
Rating: 4 stars
08/26/2006
This was a pretty good soup. I wanted to try it because my family loves veggies and this was a wonderful variety all in one bowl! I did find it to be a little plain tasting but I added 4 tsp. of chicken boullion and made it a little more like broth instead of just the water and it was great! The only other problem that I had was getting all those veggies to fit in the pot. It would not all fit so I just added as much as I could cram in. My whole family liked it and I will make it again. Thanx!! Read More
(1)
Rating: 5 stars
01/13/2008
This is an excellent way to get your veggies. Check out the nutritional information- it is hearty and healthy. I too used carrots instead of green pepper. I did not know how to use leeks so I washed trimmed and chopped three whole ones and it provided a nice texture to the broth. Read More
(1)
Rating: 1 stars
05/27/2015
By the time it simmers for 2 hours the vegetables were a grey slop. If you want a soup recipe that provides lots of vegetables try Jamie's Minestrone on this site. Read More