Pork and Cabbage Soup

What they say about the weather in North Dakota is true. If you don’t like it, wait 10 minutes and it will change. Last Monday we had bright, sun shiny, weather with temperatures in the low 60’s. This Monday, the weather is cold, gray and the temperature is in the high 30’s. A lot of people complain about rainy weather, especially when it seems like we just got rid of the cold gray and snow of winter. I think those people aren’t seeing the good things the rain is bringing. From my seat at the library window I can see the emerald green grass, the leaf buds on the trees, and the pretty little flowers that are peeking around the fence.

It is the perfect kind of day to explore a new restaurant with a friend, hit the museum, hit your favorite downtown stores and just generally hang out with one of your best friends. It was also a very good day for soup.

I don’t remember exactly where I got this recipe but I already had everything in my fridge to make it so when I woke up at 2:30 AM to freezing cold apartment it seemed just the thing to make for lunch. All in all, this rainy, gray, cold day couldn’t have been much better.

Pork and Cabbage Soup


Ingredients
1 tablespoon olive oil
1 garlic clove, minced
1 lb pork tenderloin, cut into 1 inch cubes
1 teaspoon dried sage
1 (16 ounce) package coleslaw mix
1 (16 ounce) package frozen vegetables
4 cups chicken broth

Heat the oil in a large saucepan; add the garlic and sauté until fragrant, 30 seconds. Add pork and sage, continue cooking 2 minutes, stirring frequently. Add coleslaw, and cook until cabbage is softened, about 2 minutes. Add vegetables and broth. Bring to a boil. Reduce hat to medium and simmer, covered, until vegetables are cooked through, about 10 minutes.

Adapted from I Don’t Remember Where

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