Cabbage and pork broth
Serve this broth with some crusty bread rolls for a quick and tasty meal.
1 Tbsp olive oil
1 onion, finely sliced
2 cloves garlic, crushed
2 stalks celery, finely sliced
1 bay leaf
200g pork fillet, or 2 pure pork sausages, sliced
4 small kūmara or medium potatoes, sliced into 2.5cm pieces
1.5 L vegetable stock, hot – use or more if needed
300-400g chopped cabbage
1 Tbsp roughly chopped parsley
Heat 1 tablespoon oil in a saucepan over low heat.
Add onion and cook slowly until it begins to soften or about 5 minutes.
Add garlic, celery and bay leaf and cook for a further 1-2 minutes.
Increase heat to medium and add the pork slices, tossing until just beginning to brown.
Add kūmara or potatoes then pour in the hot stock. Simmer for about 10 minutes or until almost tender.
Taste for seasoning, adding salt and pepper as needed.
Add cabbage and more stock if needed.
Cook gently for 5-7 minutes or until cabbage is tender.
Serve hot sprinkled with parsley.