Cabbage Ham Potato Soup Stove Or Ip Directions Recipes

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POTATO CABBAGE SOUP WITH HAM



Potato Cabbage Soup With Ham image

I found this in a magazine and fell in love with it. It is a great thing to have for leftover ham, quick to fix, and very tasty.

Provided by Suseme

Categories     Ham

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

5 -6 cups cabbage, shredded (about 1/2 med. head)
3 medium potatoes
2 medium carrots
6 -8 scallions (One bunch)
1/4 lb lean ham, chopped
4 tablespoons butter
3 tablespoons flour
2 cups water
1 (13 3/4 ounce) can chicken broth
1 teaspoon dill
1/2 teaspoon pepper

Steps:

  • Peel potatoes and cut them into 1/4" dice. Cut carrots into 1/4" dice. Coarsely chop scallions. Cut ham into 1/4" dice. Shred cabbage.
  • In a medium saucepan, melt butter over medium heat until hot but not smoking. Add potatoes, carrots and scallions and saute until scallions are wilted, about 5 minutes.
  • Stir in flour and cook, stirring, for 1 minute.
  • Add cabbage, water, broth, dill and pepper, and bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally.
  • Just before serving, gently mash vegetables with a potato masher to thicken liquid if desired. Stir in the ham. .
  • (Notes: I don't mash the potatos because I prefer potato soup that way, and it is already pretty thick for me. I also have used chicken bullion and water to make the broth called for, and it has worked fine for me.).

Nutrition Facts : Calories 343.8, Fat 13.9, SaturatedFat 8, Cholesterol 39, Sodium 797.5, Carbohydrate 42.8, Fiber 7.4, Sugar 6.3, Protein 13.9

DOT'S HAM, CABBAGE, AND POTATOES



Dot's Ham, Cabbage, and Potatoes image

This was a recipe my Mom had and we ate it every St. Patrick's Day. An alternative recipe for St. Patrick's Day for those who don't care for corned beef and cabbage. Cooked together in one pot and boy is it juicy! My mom is Irish and hated the traditional corned beef, potatoes, and cabbage version. She got the basis for this recipe from her Italian Mother in Law. Add a nice warm crusty roll, butter, and a pint of Guinness or Pinot Noir and you got yourself a hearty meal to celebrate the Irish!

Provided by Dot's daughter, Patti

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 1h30m

Yield 4

Number Of Ingredients 5

1 pound smoked pork butt
water to cover
salt and ground black pepper to taste
2 pounds red potatoes, peeled
1 head cabbage, cored and quartered

Steps:

  • Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour.
  • Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes.
  • Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed.

Nutrition Facts : Calories 472 calories, Carbohydrate 53.5 g, Cholesterol 64.9 mg, Fat 20.6 g, Fiber 11.2 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 1393.4 mg, Sugar 12 g

HAM 'N' CABBAGE SOUP



Ham 'n' Cabbage Soup image

Carolyn Bixenmann of Grand Island, Nebraska writes, "I tasted a soup similar to this in a restaurant and liked it so much I spent the entire next week trying to duplicate it. I came up with this, and now it's one of my family's favorites."

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (3 quarts).

Number Of Ingredients 9

1 small head cabbage, quartered
2 medium carrots, halved
2/3 cup butter
7 cups milk, divided
1 can (10-1/2 ounces) condensed chicken broth, undiluted
2/3 cup all-purpose flour
3/4 teaspoon salt
1-1/2 cups cubed fully cooked ham
2 teaspoons Liquid Smoke, optional

Steps:

  • In a food processor, shred the cabbage. Transfer to a bowl. Shred the carrots; add to cabbage. Return half of the mixture to the food processor; cover and process until finely chopped., In a Dutch oven, saute all of the cabbage and carrots in butter for 3-4 minutes or until tender. Stir in 5 cups milk and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through. , Combine the flour, salt and remaining milk until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Add ham and Liquid Smoke if desired. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through.

Nutrition Facts : Calories 377 calories, Fat 25g fat (15g saturated fat), Cholesterol 84mg cholesterol, Sodium 985mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 3g fiber), Protein 15g protein.

SKILLET HAM, CABBAGE AND POTATOES



Skillet Ham, Cabbage and Potatoes image

Old fashioned one skillet meal with spiced potatoes, cabbage and ham; tasty and satisfying. Serve with green beans.

Provided by Priscilla Eibl

Categories     Main Dish Recipes     Pork     Ham

Time 1h

Yield 4

Number Of Ingredients 8

2 tablespoons margarine
1 onion, chopped
1 small head cabbage, coarsely chopped
¼ cup water
3 large potatoes, scrubbed and sliced
1 dash seasoning salt
1 dash paprika
2 cups cubed cooked ham

Steps:

  • In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
  • Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

Nutrition Facts : Calories 452.9 calories, Carbohydrate 62 g, Cholesterol 31.8 mg, Fat 16.2 g, Fiber 7.9 g, Protein 17.6 g, SaturatedFat 4.7 g, Sodium 871.1 mg, Sugar 8 g

POTATO AND CABBAGE SOUP



Potato and Cabbage Soup image

I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.-Pat Rimmel, Ford City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 14 servings (about 3-1/2 quarts).

Number Of Ingredients 9

1 large onion, chopped
2 tablespoons butter
10 cups water
6 cups chopped cabbage
4 cups diced peeled potatoes
3 tablespoons chicken bouillon granules
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dried minced garlic
4 cups cubed fully cooked ham

Steps:

  • In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.

Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1078mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

CLASSIC CABBAGE WITH HAM AND POTATOES



Classic Cabbage With Ham and Potatoes image

This is one of my all time favorites and, I think, the easiest recipe ever! A fantastic winter dish that is equally enjoyed in any season. Ham, potatoes and cabbage... you just can't go wrong! You must start this dish in the morning. You can make the dish faster by using water and turning up the heat, but then you lose all the flavor.

Provided by PeachWeb

Categories     One Dish Meal

Time 23h

Yield 4-6 Fantastic Bowls1, 4-6 serving(s)

Number Of Ingredients 5

1 ham hock (the more the merrier)
1 head cabbage
4 -6 potatoes
salt
pepper

Steps:

  • Cut cabbage head in half and pop out core.
  • Clean potatoes, no need to peel, but do use a dish sponge scratchy side to scrub them really well--cut off any bad black spots. Cut in half.
  • Place cabbage on bottom, then top with potatoes.
  • Toss in one left over ham, bone and all (or just the few pounds of ham you've purchased for this recipe -- I can say that you almost cannot have too much ham! But, it's all got to fit in your pot! LOL!). You do not have to cut it up. I see so many recipes where they are cutting the meat off the bone in neat little cubes and adding them to the pot. That is craziness! Firstly, the bone has a LOT of flavor and secondly, why work when the steam causes it to fall off the bone? I like to just toss in the entire ham, with whatever is leftover from our meal. When the dish is ready it will literally just fall off the bone at the time of serving. That is the beauty of this dish -- easy peasy!
  • It's ok to just squeeze in all the ingredients the best you can. You will be cooking at extremely low heat for a very long time, it will all be fine.
  • Salt and pepper to taste -- or do like I prefer to do and add nothing until it is plated. The ham is salty so it is very easy to over salt this dish. Be careful.
  • A crock pot is perhaps the best way to make this meal the first time around, however I have made it on the stove top with the heat set to the lowest setting for the past 30 years. I like to use the stove because I have a pot far larger than the crock. It's up to you. If using a crock pot, use the medium setting all day long (depending -- if you have a crappy crock, you may need to set it on high -- you know what you have). On stove, cook at lowest possible setting all day. This is the perfect meal to set up before going to work -- when you get home dinner is ready!
  • I just want to make a point of saying that NO water is required. You may have a hard time believing this. My mother certainly does and has ruined many pots as she will dump a tall glass (or 2) of water in when I'm not looking. Unfortunately you then wind up with a pot of water with ham, cabbage and potatoes swimming around begging to be rescued--and you lose a ton of flavor. DO NOT ADD WATER. Please trust me. There will be plenty of juice from the cabbage. So much so that you will most likely throw it out (though I like to use it as broth to pour over the dogs' dry food).
  • So, quick recap -- just clean everything and squeeze it all into you pot or crock. For stove top, cook at lowest setting all day long, crock -- go for medium.

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