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.

**NOTE:  a small head of cabbage (about 1 lb.) will be enough for this recipe.


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