Pork and Napa Cabbage Soup

Ingredients

• oz Ghee

  Swad

  100g

• Onions

  Raw

  1 small or 70g

• Salt

  Table

  1 dash or 0.4g

• Ground chicken

  Raw

  16 oz crumbled or 448g

• Mushrooms

  White, raw

  6 large or 138g

• Garlic

  Raw

  2 cloves, minced or 6g

• Unsalted Chicken Stock

  Swanson Broth

  6 cup or 600g

• Cabbage

  Raw

  1 head, small or 714g

• Carrots

  Raw

  2 large or 144g

• Russet potatoes

  Flesh and skin, raw

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

Directions

1. Heat the ghee in a large pot over medium heat. When the fat is shimmering, toss in the diced onion with a sprinkle of salt. Saute the onions, stirring occasionally, until softened (about 3 minutes).
2. Add the ground pork and break it up with a spatula. Stir in the sliced mushrooms and another sprinkle of salt. Cook the pork and mushrooms until the meat is no longer pink and the shiitakes are tender (about 5 to 7 minutes).
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Pour in the broth and crank up the heat to high. Bring everything to a boil.
5. Then, stir in the cabbage, carrots and potato, and bring the soup back to a boil. Don't worry about cramming too many veggies into the potthe cabbage will cook down!
6. Lower the heat to medium or medium low to maintain a simmer, and partially cover the soup with a lid, leaving a crack so it doesn't boil over. Simmer the soup, stirring occasionally until the vegetables are easily pierced with a fork (about 15 minutes). Peek under the lid to make sure that the soup isn't boiling over or barely percolating, and adjust the heat up or down as needed.
7. If you want to make this soup in a pressure cooker, saute the ingredients in the pressure cooker as directed above. When you're ready to simmer the soup, close and lock the lid; then, cook it under high pressure for 3-5 minutes. Release the pressure manually when the soup is finished cooking.
8. Season to taste with salt and freshly ground black pepper. Ladle into bowls and garnish with fresh scallions.
9. Recipe by: Michelle Tam (source: https://nomnompaleo.com/post/153203159908/pork-and-napa-cabbage-soup#wprm-recipe-container-4115)

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