Pork And Mustard Cabbage Soup

Do not be afraid, dear children of God, you that have fallen into a mournful state, do not be afraid to cry out to God. I know we sometimes feel as if we must not and dare not pray. We have become so dull, so lifeless, so unworthy, that we do not expect to be heard, and feel as if it would be presumption to cry. But our heavenly Father loves to hear his children cry all day long... If you can cry out to Jesus, he will joyfully hear you. If you will give him no rest, he will give you all the rest you need. The Lord finds music in his children’s cries.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Soup	4	Servings

INGREDIENTS

1/4	lb	Lean pork
1/2	lb	Mustard cabbage
6	c	Stock, see recipe or water
3/4		up to
1	t	Salt
1/2	t	Sugar
1	ds	Pepper
1	t	Soy sauce

INSTRUCTIONS

Sliver pork. Cut cabbage leaves in 1-inch sections. Bring stock to a
boil. Add pork and simmer, covered, about 5 minutes. Add cabbage and
simmer, covered, 5 minutes more. Stir in salt, sugar, pepper and soy
sauce.  VARIATIONS: For the pork, substitute 1/4 pound smoked ham or
1/4 cup  dried shrimp (soaked).  For the mustard cabbage, substitute
round cabbage, shredded.  In step 3, add with cabbage, 1/2 cup each
water chestnuts and bamboo  shoots, both sliced.  Add 1 to 2 ounces
peastarch noodles (soaked) at the very end, only to  heat through.
Poach a Chinese salt egg and float on the soup as a garnish.  From <The
Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 190 Calories From Fat: 66 Total Fat: 7.3g Cholesterol: 29.7mg Sodium: 2907.7mg Potassium: 549.3mg Carbohydrates: 17.8g Fiber: 2.9g Sugar: 1.3g Protein: 13g