South German's White Cabbage Soup

1 head cabbage
2 carrots
1 parsnip
4 patatoes
1 onion, sliced
1 lb. cubed pork
5 c. bouillon
Salt and pepper to taste

Trim and cut the cabbage in pieces. Peel the carrots and cut in quarters. Peel the parsnip and slice. Peel the potatoes and cube. Brown the onions and pork in a small amount of oil in a Dutch oven, then add the bouillon and simmer until the pork is almost tender. Add the remaining ingredients and cook for 30 min. longer. Serve with French bread and mustard.
Serves about 4