Eosinophilic Esophagitis Friendly Pork and Cabbage Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 lb fresh pork shoulder, cut into ¾-inch cubes
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 2 medium parsnips, peeled and sliced into ¼-inch rounds
- 4 cups green cabbage, roughly chopped into 1-inch pieces (about ½ small head)
- 5 cups chicken broth
- 1 tbsp apple cider vinegar
- 4 sprigs fresh thyme
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped
Instructions
- 1
Pat the pork cubes dry with paper towels. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the pork in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deep golden brown on at least two sides. Transfer the browned pork to a plate and set aside.
- 2
Reduce the heat to medium. Add the diced onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!