Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A hearty, warming one-pot.
Equipment: Large saucepan
Measures and names
Ingredients
- 400 g pork mince (ground pork) or chopped sausage
- 1 onion, 2 garlic cloves
- 1 celery stick
- ½ cabbage, shredded
- 1.2 litres stock
- 1 x 400g tin chopped tomatoes
- 1 tsp paprika and thyme
- 1 tbsp oil
- Parsley, to serve
Method
- Heat the oil in a large pan and brown the pork, breaking it up, for 5 minutes.
- Add the onion, garlic and celery and cook for 5 minutes, until softened.
- Stir in the paprika and thyme, then add the tomatoes and stock.
- Add the shredded cabbage and simmer for 25 minutes, until everything is tender and the broth is savoury.
- Taste and season well, scatter with parsley, and serve — with a spoon of soured cream if you like. Taste before adding salt — the sausages already season the dish.
Swaps and tips
A filling, budget-friendly soup that freezes well. Add a chilli for warmth or a spoon of soured cream to serve.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 25 g | 9 g | 4 g | 20 g | 317 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
