German White Cabbage Soup 1 head of cabbage
2 carrots
1 parsnip
4 potatoes
1 onion, sliced
1 pound of cured pork
5 cups of bouillon
salt and pepper to taster
Trim and cut the cabbage in pieces. Peel the carrots and cut in quarters. Peel the parsnip and slice. Peel the potatoes and cube. Brown the onion and pork in a small amount of fat in a Dutch oven, then add the bouillon and simmer until the pork is almost tender. Add the remaining ingredients and cook for 30 minutes longer. Serve with French Bread and mustard. Makes 4 servings More Dutch Oven recipes | 
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