In honor of the Westport Farmers Market‘s Cabbage Recipe contest, I adapted this Crock Pot Cabbage and Pork Soup recipe with a cabbage head from Sport Hill Farm.

I changed it up to keep it local and also used a Dutch oven instead of a crock pot.

Food Sources:

• 1 pound of pork ribs from Grayledge Farm (now back to Ox Hollow)
• 5 smallish carrots from Sport Hill Farm
• 1/2 celeriac, cubed, from Riverbank Farm
• 3 small purple potatoes from Fort Hill Farm
• 3 small Bermuda onions from Holbrook Farm
• 1 head of cabbage, chopped, from Sport Hill Farm
• 3 Tablespoons of honey from Woodbury Sugar Shed
• 1/3 dried cayenne pepper, from my garden
• 2 cups chicken bone broth, made from Stone Gardens Farm chicken
• 2 cups roasted San Marzano tomatoes, from Sport Hill Farm
• 1 cup water
• 1 tsp salt
• fresh-ground pepper
• 1/2 tsp caraway seeds

I cooked it in the oven in a covered Dutch oven for one hour at 325ºF and six more hours at 200ºF.

The sweet and heat give it a unique flavor depth, but you can still taste the individual ingredients. Even if I don’t win the contest, I still win because this is a healthy soup made from excellent ingredients from exceptional farms.