Pork and Sausage Soup with Cabbage (or Leftover Pork Chop Soup) or grapeseed oil diced minced diced or chicken broth (bottled) (from a tube) peeled, diced mashed in small pieces chopped finely sliced (leftover pork chops) toasted sliced in tiny julienne chopped 1. In a large Dutch oven heat the canola oil. Meanwhile, chop up the onion and celery. Add to pan and saute gently for about 5-6 minutes, until onion is limp. Add garlic and continue cooking for about 2 minutes. Do not burn the garlic. 2. Add water, soup bases, ginger garlic paste and lemon grass paste. Bring to a boil and simmer for about 15 minutes. 3. Add carrots and Italian sausage and continue to simmer for another 5 minutes or until carrots are just barely cooked through. 4. Add sugar snap peas and cabbage. Stir to get all the vegetables below the surface. Add more water if needed. Simmer for about 3-4 minutes. Then add the leftover pork meat and simmer just until the mixture is heated through. Do not cook any longer or the pork will get tough. 5. Meanwhile, prepare the garnishes and set aside. Toast the bread, place in the bottom of soup bowls and ladle about 2 cups of the soup over the top. Garnish with radishes and cilantro. Season with salt and pepper if desired (it wasn't necessary for me). This recipe got started because I had about 10-12 ounces of delicious leftover meat I'd cut off of some thick pork chops. And I didn't know what to do with it. I looked up several recipes for pork soup (mostly Asian in origin) and finally settled on a kind of melange or flavors with Italian sausage added. Per Serving (excluding unknown items): 299 Calories; 19g Fat (56.4% calories from fat); 14g Protein; 18g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 551mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 3 Fat.