PORK ROAST WITH CABBAGE RECIPES

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ROAST PORK SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Roast Pork Soup Recipe: How to Make It - Taste of Home image

This well-seasoned, satisfying soup has a rich, full-bodied broth brimming with potatoes, navy beans and tender chunks of pork. It's been a family favorite for years. Served with cornbread, it's one of our comfort foods in winter. —Sue Gulledge, Springville, Alabama

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 10

3 cups cubed cooked pork roast
2 medium potatoes, peeled and chopped
1 large onion, chopped
1 can (15 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
4 cups water
1/2 cup unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon pepper
Minced fresh basil

Steps:

  • In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, about 45 minutes. Sprinkle with basil.

Nutrition Facts : Calories 206 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 435mg sodium, CarbohydrateContent 23g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 18g protein. Diabetic Exchanges 1 starch

GARLIC-APPLE PORK ROAST RECIPE: HOW TO MAKE IT



Garlic-Apple Pork Roast Recipe: How to Make It image

This is the meal I have become famous for, and it is so simple. The garlic and apple flavors really complement the pork. It's especially good with steamed fresh asparagus and roasted red potatoes. —Jennifer Loos, Washington Boro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 08 hours 10 minutes

Prep Time 10 minutes

Cook Time 08 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 7

1 boneless pork loin roast (3-1/2 to 4 pounds)
1 jar (12 ounces) apple jelly
1/2 cup water
2-1/2 teaspoons minced garlic
1 tablespoon dried parsley flakes
1 to 1-1/2 teaspoons seasoned salt
1 to 1-1/2 teaspoons pepper

Steps:

  • Cut the roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the jelly, water and garlic; pour over roast. Sprinkle with parsley, salt and pepper. , Cover and cook on low until meat is tender, 8-10 hours. Let stand for 15 minutes before slicing. Serve with cooking juices if desired.

Nutrition Facts : Calories 237 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 19g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 26g protein.

More about "pork roast with cabbage recipes"

ROAST PORK SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
This well-seasoned, satisfying soup has a rich, full-bodied broth brimming with potatoes, navy beans and tender chunks of pork. It's been a family favorite for years. Served with cornbread, it's one of our comfort foods in winter. —Sue Gulledge, Springville, Alabama
From tasteofhome.com
Reviews 4
Total Time 01 hours 10 minutes
Category Lunch
Calories 206 calories per serving
  • In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, about 45 minutes. Sprinkle with basil.
See details


GARLIC-APPLE PORK ROAST RECIPE: HOW TO MAKE IT
This is the meal I have become famous for, and it is so simple. The garlic and apple flavors really complement the pork. It's especially good with steamed fresh asparagus and roasted red potatoes. —Jennifer Loos, Washington Boro, Pennsylvania
From tasteofhome.com
Reviews 4.1
Total Time 08 hours 10 minutes
Category Dinner
Cuisine Europe, German
Calories 237 calories per serving
  • Cut the roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the jelly, water and garlic; pour over roast. Sprinkle with parsley, salt and pepper. , Cover and cook on low until meat is tender, 8-10 hours. Let stand for 15 minutes before slicing. Serve with cooking juices if desired.
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