flavoring suggestions for a pork and cabbage soup?

[Kali]

I have some fabulous broth left over from simmering hunks-o-pork for tamales and I have a small piece of loin roast and a half head of green cabbage. I think it would make a nice soup. Don't really feel like going Asian with sherry/ginger/soy, but not sure what else to try. Any suggestions?

[grasswire]

1. is the broth seasoned?

If so, with what?

My first thought (if the broth isn't seasoned with Mexican stuff) would be to go Eastern European with pork and cabbage. Dill, caraway, sour cream? Maybe noodles?

[elleng]

2. FRESH dill, and carrots, onions, celery w. leaves.

[Kali]

5. no fresh dill but a fairly new container of dried...

yes on carrots and celery

[elleng]

7. and bay, as suggested.

[Kali]

9. got that

do you think the dill without the caraway?

[elleng]

20. Caraway does 'feel' apropos, but personally I'd prefer dill.

(PARTLY because I had a bunch of live dill in kitchen last year, in glass of water, for chicken soup, and it smelled SO GOOD! AND reminds me of my Grandma!) Caraway in my Rye Bread!

Report back to us????

[Kali]

21. I did

post #17

[Kali]

4. no caraway, I bet but will check

don't want to use noodles (pasta last night)

[eleny]

3. Add a bay leaf or two, some garlic and a few peppercorns

And if you have any sauerkraut on hand you could add a little of that, too. The combo of fresh cabbage and sauerkraut is an old European goodie.

[Kali]

6. no, no sauerkraut

so a combo is used? I wondered. seems like it might need something a little "tangy" but not ALL sauerkraut. hmm will remember for future reference.

[eleny]

10. If you did use the sauerkraut some time, I'd leave out the dill

Or maybe just add some to a bowl to try it out. I'm gong to try that with fresh cabbage. Sounds good.

Years ago, my aunt worked with a woman from India who gave her a great and easy recipe for using fresh cabbage. You shred it up kind of coarse. Heat a bit of mild olive oil in a fry pan, add the cabbage and lots of dry tarragon, s&p to taste. Cook the cabbage until it's soft. I love this dish and can eat it by the bowl.

[Kali]

11. hmm

I love cabbage, but don't use tarragon at all - it doesn't seem to be in any recipes I use, will have to try that.

[eleny]

12. I started using it on chicken after having Tarragon Chicken at a restaurant

The odd thing is that combined with fresh cabbage you can't use too much. To my taste buds it never overpowers. But I've never used the fresh herb only dried tarragon.

I love cabbage, too. Slaw, fried, in soup - yum!

[Kali]

8. cumin or fennel seeds?

[mopinko]

13. peas

had a nice cold cooked cabbage and onion indian dish the other night that had some nice peas.

[pipoman]

15. When I saw your peas title

I thought of split pea soup (which would be good)...sort of a regional favorite here. An Asian curry soup would be good too....maybe some rice.

[pipoman]

14. left over pork is a bit of a challenge for soup

IMO. I have made bean soup with broth, pork, beans either dry and soaked or cans of great northerns, pintos, or whatever. Some onion, and a can of diced tomatoes, then thicken it up a little with some light oil rue, the cabbage would be a nice addition. If the pork is already cooked, I would suggest dicing it but not putting it in the soup until immediately before serving. Pork, especially loin, gets dry quickly if overcooked. I make a lot of soup daily, anytime I am using precooked meat regardless of the meat, it goes in the near boiling hot soup maybe 5 minutes before serving, then I cut the heat and allow the soup to rest before serving. Just my $.02..good luck.

[Kali]

16. the pork was not cooked

We eat pinto beans (this is a ranch in AZ, after all) pretty much as a staple so beans in other kinds of soup are not as apealing as they might be.

What is oil rue?

[pipoman]

18. Rue is any fat mixed with flour

butter, oils, etc. I like to use a canola oil in equal parts flour. Added slowly when the soup is on the verge of boiling it thickens smoothly every time...flour and water can be lumpy. The flour should cook for 5 minutes or so after adding.

[Kali]

19. doh!

rue made with a light oil

I wondered what the hell rue oil was! (there is a plant called rue but I don't think it is used in cooking so I really got confused)

:rofl:

edit to add that I see by the trusty google it is/was used in Mediterranean cooking

[skorpo]

23. Roux is a good base for soups stews and gravies. There a three kinds..

depending on how much you brown it. I would use a blond roux for chicken soup. When I make sauerkraut a make a medium brown roux. For a stew I use a dark brown roux.

[Kali]

17. Well it was OK

not outstanding, but hot and filling for a cold night. Wish I had the caraway, I think that would have made it better. Tried a couple tastes with the dill and it was ok, but didn't inspire me to even do a full bowl, much less the whole pot. Same with the fennel seeds.

Last time I had pork broth on hand I did an Asian version with won ton "noodles" and it was quite tasty.

I ended up using a couple of potatoes just to vary the textures and for filler (there are 2 young men in this house) along with celery and carrot, salt, pepper, onion, and garlic. The whole pot is gone but that isn't too unusual around here either, no matter what it is. Leftovers? I wish!:rofl:

[elleng]

22. Sorry about that!

No longer inspired to make chicken soup, but no leftovers anyhow!

PS, fennel is an/the Italian flavor, imo.

[eleny]

24. Caraway andcabbage realy do sing together

Maybe a shot of hot sauce would help? :D

[eridani]

25. Or some Hungarian paprika if you can get it

Caraway is truly wonderful with cabbage.