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Ginger Pork and Cabbage Soup
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless pork shoulder, cut into 1-inch cubes
  • 4 cups shredded green cabbage
  • 2 tablespoons minced fresh ginger
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 2 tablespoons coconut aminos
  • 1 tablespoon sesame oil
  • 2 green onions, sliced
  • Salt and black pepper to taste

Instructions
 

  • Add the pork cubes, minced ginger, and garlic to the slow cooker.
  • Pour in the chicken broth and coconut aminos, then stir once to mix.
  • Cover and cook on low for 6 hours.
  • Stir in the shredded cabbage and sesame oil during the final hour of cooking.
  • Taste and season with salt and black pepper as needed.
  • Ladle into bowls and top with the sliced green onions before serving.

Notes

Add the cabbage only in the last hour so it softens slightly but does not become limp. Ground pork can replace the cubed shoulder if you want to skip the cutting step. Leftovers reheat well on the stove over medium heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board