Instructions: 1. Sliver pork. Cut cabbage leaves in 1-inch sections.

2. Bring stock to a boil. Add pork and simmer, covered, about 5 minutes.

3. 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.

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