HAM, POTATO & CABBAGE SOUP (about 6 servings)
1 T. Vegetable Oil 3 cups shredded Cabbage
1 large Sweet Onion (chopped, about 2 cups) 1 large Potato (diced, about 2 cups)
1 clove Garlic (minced) 4 oz. cooked Ham Steak (cut in 2” long strips, about 1 cup)
6 cups Chicken Broth 2 T. chopped fresh Parsley
¼ tsp. ground Black Pepper 1 tsp. Caraway Seed (optional)
Heat the oil in a 6-quart pot over medium-high heat. Add the onion and garlic and cook for 3 min. or until tender.
Stir in the broth, black pepper, cabbage, potato and ham. Heat to a boil. Reduce the heat to medium-low. Cover and cook for 20 min. or until the potato is tender.
Stir in the parsley and caraway seed, if desired.