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Heat a large soup pot over medium-high heat.
Add the salt pork strips to the pot and fry on each side until the meat begins to brown, a 4-5 minutes. Then flip and repeat for another 4-5 minutes.
Add the cabbage, sauerkraut, and chicken broth.
Stir until the ingredients are well-combined.
Bring the mixture to a boil, then reduce to a simmer, stirring occasionally.
Simmer for about 30 minutes or until the cabbage is tender. You can fish out the salt pork and chop it up, putting it back into the soup, or if you’re not into that, you can discard it.
Adjust the seasonings to your liking and serve hot.