We start by washing and cutting all the vegetables. In a pot, better if it’s mud, we turn the pork loin in olive oil. Next, add the spring onion, the peeled and coarsely chopped garlic, the green pepper, the tomato (unpeeled and finely chopped), the mushrooms and stir everything.
Add the potato and parsley and then the cabbage cut into rather small strips. When the cabbage has lost its water, we add a spoonful full of paprika, salt and hot water (not too much, it is better to add so that the vegetables are made). After a few minutes we added the small chopped cauliflower.
When the vegetables are cooked, we move them to the edges of the casserole and add the bread soups making sure that they remain in the lower part of the casserole. Put the vegetables back on top, cover and cook for a few minutes. Serve hot.