Pork and cabbage are one of those combinations that show up across so many different food cultures for good reason; they just work together.
This soup leans into a ginger-forward broth with coconut aminos and a finishing drizzle of sesame oil that sets it apart from most paleo soups on this list.
It’s lighter than a beef-based bowl but still deeply satisfying, and the cabbage adds a natural sweetness as it softens into the broth.
When I’m looking for simple paleo soup recipes that feel a little different from the usual rotation, this pork and cabbage version is always the one I reach for.
Paleo Pork and Cabbage Soup
A light yet deeply flavorful pork shoulder soup with shredded green cabbage, sliced carrots, and a ginger-forward broth finished with sesame oil, clean, easy, and unlike most paleo soups.
Servings: 4
Total Time: 65 minutes
Ingredients
- 1.25 lbs pork shoulder, cubed
- 1/2 head green cabbage, shredded
- 2 medium carrots, sliced
- 6 cups chicken bone broth
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tbsp olive oil
- Salt and pepper to taste
Step 1: Brown the Pork
Heat 1 tablespoon of olive oil in a large pot over high heat. Working in batches, brown the 1.3 pounds of cubed pork shoulder for about 8 minutes per side, until deeply golden all over.
Set aside. Browning in batches rather than all at once ensures you get proper color rather than steaming the meat; don’t skip this step.
Step 2: Sauté Aromatics with Ginger
In the same pot, sauté the 1 piece medium yellow onion, diced, 3 pieces cloves garlic, minced, and 1 tablespoon fresh ginger, grated together for 3 minutes, stirring frequently, until softened and fragrant.
The ginger is the defining flavor of this broth, so don’t hold back; scrape up any browned bits from the pork as you go.
Step 3: Simmer the Pork
Return the browned pork to the pot. Add the 6 cups of chicken bone broth and 2 tablespoons of coconut aminos, and stir everything together well.
Bring to a boil, then reduce to a low simmer, cover, and cook for 40 minutes until the pork is completely tender and yielding throughout
Step 4: Add Cabbage and Finish
Add the 0.5 pieces of head green cabbage, shredded, and 2 pieces of medium carrots, sliced directly into the simmering broth.
Cook uncovered for 10 more minutes until the cabbage softens and sweetens in the soup. Remove from heat, drizzle in the 1 teaspoon of sesame oil, season with salt, and serve hot.
Final Thoughts
The sesame oil at the end is a small addition that makes a big difference; it adds a nutty, aromatic finish that ties the whole bowl together in a way that feels intentional and complete.
Don’t add it earlier in the cooking process as heat destroys its flavor; always finish it off the heat or just before serving.
The coconut aminos add a subtle savory depth that works beautifully with the ginger, without making the soup taste Asian fusion; it just tastes really good.
This one scales up easily if you’re cooking for more people, and the leftovers reheat well on the stovetop. A quietly impressive soup that tends to win over anyone who tries it.
