Mustard Cabbage Soup

Featured in the Honolulu Star-Bulletin on December 30, 2009.



Mustard Cabbage Soup

  • 3 dried mushrooms, soaked
  • 3 quarts pork, beef, or chicken stock
  • 1/2 pound pork or beef, thinly sliced
  • 1 small piece ginger root, crushed
  • 1 small carrot, thinly sliced
  • 1 quart mustard greens, cut into 1 1/2-inch pieces
  • 3/4 teaspoon salt


  1. Remove stems from mushrooms; finely slice caps.
  2. In a large saucepan combine stock, pork and ginger.
  3. Cover, bring to a boil, reduce heat and simmer 15 minutes.
  4. Add remaining ingredients, turn to high heat and cook uncovered until greens are just tender.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
130 calories, 5 g fat, 1.5 g saturated fat, 20 mg cholesterol, greater than 950 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g sugar, 13 g protein


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