Nanny's Cabbage Soup

Course : Soups
Serves: 6


2 pounds boneless pork or country ribs
1 large onion -- chopped
1 medium cabbage head
1 clove garlic -- minced
16 ounces tomatoes -- chopped
1 bunches barley
1 tablespoon cider vinegar
1 teaspoon salt and pepper
2 packages chicken bouillon -- optional
1 can chicken broth


Put the meat in a large pot and add enough liquid to cover the meat. I use chicken broth. Add tomatoes, onion, garlic, salt and pepper. Cook until meat is tender and remove. If meat has bones, remove and discard. While the meat is cooking, shred the cabbage coarsely. Pour boiling water overf the cabbage and cook for about 5 minutes. Drain the cabbage. The next step is very important! Squeeze as much water as possible out of the cabbage. After the meat is cooked and boned, add back the meat to the broth. Add the cabbage and the barley. Cook about an hour until the cabbage is very tender. Add the bouillon and vinegar and cook about 5 minutes. This soup can be made a day ahead. It improves with age.


Nutritional Information:

176 Calories (kcal); 2g Total Fat; (8% calories from fat); 7g Protein; 36g Carbohydrate; 0mg Cholesterol; 532mg Sodium