Try this Pork and Chinese Cabbage Soup recipe, or contribute your own.
Suggest a better description1. Mince or shred pork. Mince ginger root. Slice cabbage stems thin or shred. Bring stock to a boil. 2. ln a deep pan, heat oil. Add ginger and brown lightly. Add heated stock, then salt and cabbage. Simmer, covered, 10 minutes. 3. Add pork, sugar, soy sauce and pepper. Simmer, covered, 15 minutes more. NOTE: The tender green leaves of the cabbage may be shredded and added at the very end to simmer, uncovered, for a minute or two. From
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 218 | ||
Calories from Fat: 188 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 19mg | 6 % | |
Sodium 257.8mg | 9 % | |
Potassium 340.5mg | 9 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 3.7g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 218
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