Pork and Cabbage Soup

My pork and cabbage soup is a quick and easy low-carb meal that can be made in under 15 minutes. This recipe is perfect for work lunches or a mid week dinner with the added bonus of being very cheap, highly nutritious and low in carbs.

Folks, I have decided to get ripped for the Australian summer! Yep, I have come to a point in my life where I am ready to lose the JELLY! I will be undertaking a weight loss program where I will be by lowering my carb intake and upping my exercise regime.

Whenever I have started a health kick in the past, I would always lose a lot of weight quickly and then struggle to maintain it. The hardest part for me is staying on a strict diet. Every time I hear the words “eating clean,” I recall memories of chewing bland and boring food that give absolutely no pleasure at all.

I have always wondered why the bloody universe decided that the most delicious foods are generally unhealthy. Why couldn’t chocolate be like broccoli? Or ice cream be like brussell sprouts? It really isn’t fair and it angers me a little every time I think about it.

So my strategy going into this health kick is to create my own recipes that are a low carb version of what I usually eat. I believe this will make the transition easier and help me maintain a low-carb diet without feeling like I am missing out.

Today’s recipe is something that I am very familiar with. In Vietnamese cuisine, dinner with rice will usually have two to three rice dishes to share. One of these dishes is usually a “canh”, which is vegetable based soup. For as long as I can remember, my family would always finish our meal by washing it down with a big bowl of canh. It is just something that was done. Hopefully, this tradition will help me to lose the weight and keep it off!

My Tips for Success

  • If you are struggling and need some carbs then a little bit of cooked rice goes very well with soup.
  • If you need more protein then a good addition is plain scrambled eggs.
  • If you are looking for more depth of flavour, substitute the water with low sodium chicken stock.

Recipe Costing

This table shows how much this recipe will cost if you had to go out and buy everything on the ingredients list (“Shop Price”), as well as the value of ingredients actually used in the recipe (“Recipe Cost”).

We haven’t included optional ingredients or small quantities of salt, pepper or sugar as the cost would be negligible. All prices are in Australian dollars and are based off what was published on Coles Online or Woolworths Online as at time of writing.

IngredientQuantity
Bought
Shop PriceRecipe NeedsRecipe Cost
Cabbage1$4.501/4$1.12
Pork Mince500 gm pack$5.50150 gm$1.65
Brown Onion1$0.441/2$0.22
Carrot1$0.401$0.40
Fish Sauce300 ml bottle$3.001 tbsp$0.15
Spring
Onions
1 bunch $2.001 stalk$0.10
Total$15.84 $3.64

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Scruff

Pork and Cabbage Soup

Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Author Scruff

Ingredients

  • 5 cups boiling water (1.25 L)
  • 150 gm pork mince
  • 1/2 brown onion, roughly chopped
  • 1 pinch salt
  • cracked pepper, to taste
  • 200 gm cabbage or wombok, finely shredded
  • 1 carrot, grated
  • 1 – 2 tbsp fish sauce
  • 1 spring onion stalk, finely chopped (optional)

Instructions

  1. Prep all your ingredients.

  2. In a medium-sized pot on high heat, add 5 cups of boiling water and bring to a rolling boil.

  3. Add the mince and allow the boiling water to push the scum to the sides. With a spoon, scoop up the scum as it collects at the sides of the pot and discard.

  4. Turn the heat down to medium and add the onion, salt and pepper. Let it cook for 2 minutes.

  5. Add the cabbage and carrot. Let it cook for 5 – 10 minutes depending on high soft you want your cabbage to be.

  6. Add the fish sauce and adjust according to your taste.

  7. Ladle into a bowl, garnish with spring onions and serve.

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