HAM AND CABBAGE SOUP
This easy cabbage soup recipe is hearty, healthy, easy to make, and tastes fantastic. Before adding to the soup, taste your ham to see how salty it is. Depending on the salt level, you may not need to add any additional salt to the soup. Taste and adjust the seasoning of the soup a few times during cooking.
Provided by Adam and Joanne Gallagher
Categories Soup
Time 30m
Yield Makes about 8 cups of soup or 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat two tablespoons of the olive oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, and the ham. Cook, stirring every once and a while until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
- Add the garlic, rosemary, black pepper, and the red pepper flakes. Cook, while stirring, for one minute. Stir in the cabbage, and then pour in the canned tomatoes and their juices as well as the stock. Add the bay leaves.
- Raise the heat to medium-high and bring the soup to a boil. Taste then adjust with salt. The ham does add some salt to the soup so you may not need a lot of additional seasoning.
- Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer. Simmer for 20 minutes or until the cabbage, and other vegetables are tender.
- Remove the pot from the heat and remove the bay leaves. Stir in the lemon slices and the remaining tablespoon of olive oil. Taste and season with more salt and pepper. Serve.
Nutrition Facts : ServingSize About 1 cup, Calories 157, Fat 7.8g, SaturatedFat 1.5g, Cholesterol 12mg, Sodium 436.4mg, Carbohydrate 13.7g, Fiber 4.2g, Sugar 5.1g, Protein 11.1g
HAM AND RED CABBAGE SOUP (3 CUPS PER SERVING)
Ham, potatoes, Red Cabbage. Make a big batch and freeze it in individual servings for a quick, easy, nutritious and tasty meal.
Categories Appetizers / Soups / Salads German German Appetizers / Soups / Salads Soup Appetizers / Soups / Salads Soup
Yield 9
Number Of Ingredients 7
Steps:
- Place the ham, potatoes, diced tomatoes in a large stock pot with the beef broth. Bring to a boil and let simmer for about 20 minutes until potatoes are tender. Add salt, pepper and diced cabbage. Add extra beef broth if necessary. Simmer for 10 more minutes, then serve fresh and freeze left overs in individual freezer containers for easy meals.
Nutrition Facts : Nutritional Info Servings Per Recipe 9 Amount Per Serving Calories
CREAMED CABBAGE AND HAM SOUP
Here's a delicious use of the ham and cabbage combination. A thick and hearty soup combined with subtle flavors, it is a favorite meal on our table during the winter months.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. , In a large saucepan, melt butter; stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.
Nutrition Facts : Calories 262 calories, Fat 16g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 1262mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 12g protein.
HEARTY COUNTRY HAM AND CABBAGE SOUP
This is a quick and easy comfort food, a meal in a bowl, that is ideal for cold winter evenings.
Provided by pjspring
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large, heavy-bottomed pan. Add onion and fry until soft, about 5 minutes. Add country ham and cook for 3 to 4 minutes. Add chicken stock and potatoes; make sure potatoes are completely covered by the stock. Throw in thyme sprigs and bring to a boil.
- Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove and discard thyme sprigs. Add cabbage and mix well; the liquid no longer needs to cover the cabbage-potato mix. Bring back to a boil.
- Cover and reduce heat; simmer until the thickest parts of the cabbage are softened, 5 to 10 more minutes. Taste, then season with salt and pepper if needed.
- Mix water and cornstarch in a small bowl and add slowly to the soup. Mix well and cook until soup is about the consistency of heavy cream or desired thickness; it should not be too thick. Cook for 2 to 3 more minutes before serving.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 47.6 g, Cholesterol 40.4 mg, Fat 13 g, Fiber 12.1 g, Protein 24.5 g, SaturatedFat 3.1 g, Sodium 2265.4 mg, Sugar 6.8 g
SWEET AND TANGY CABBAGE SOUP
Children will love this cabbage soup because of its sweetness, but adults are sure to enjoy it too!
Provided by Aureliee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat. Stir in cabbage, celery, onion, and garlic. Cook until onion is translucent, about 5 minutes. Stir in water and vegetable bouillon. Add diced tomatoes, tomato paste, and vinegar. Continue stirring, slowly adding sugar until broth reaches the desired sweetness.
- Season soup with paprika, cayenne, rosemary, thyme, salt, and pepper. Bring to a boil; reduce heat and simmer until vegetables are tender, 40 minutes to 1 hour.
Nutrition Facts : Calories 201 calories, Carbohydrate 31.6 g, Fat 7.4 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 601.7 mg, Sugar 21.7 g
CREAMY CABBAGE SOUP WITH HAM AND ROQUEFORT CROUTONS
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield Four servings
Number Of Ingredients 12
Steps:
- To make the soup, heat the olive oil in a large saucepan. Add the onion and cook until softened, about 5 minutes. Add the chicken broth, caraway seeds, potato and cabbage and bring to a boil. Lower the heat and simmer until the cabbage and potato are soft, about 25 minutes. Scrape the mixture into a blender and blend until smooth. Return the puree to the pan and stir in the cream, ham, salt and pepper. Warm the soup over low heat.
- To make the croutons, preheat oven to 350 degrees. Place the bread slices on a baking sheet and cover each slice with crumbled Roquefort. Bake until croutons are crisp and the cheese is melted, about 5 minutes. Ladle the soup into 4 bowls and top each with 3 croutons. Serve immediately, passing remaining croutons separately.
Nutrition Facts : @context http, Calories 586, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 10 grams, Sodium 1751 milligrams, Sugar 9 grams, TransFat 0 grams
HAM AND CABBAGE SOUP
Make and share this Ham and Cabbage Soup recipe from Food.com.
Provided by AmyZoe
Categories < 60 Mins
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan or small stockpot over medium heat, warm the oil.
- Add the onion and cook, stirring occasionally, until starting to be translucent, about 5 minutes.
- Add the carrots, celery, and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 minutes.
- Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the cabbage is tender, 15 to 20 minutes. Add salt and pepper to taste. Remove the bay leaves before serving.
- To make ham broth, combine 2 smoked ham hocks, 1 carrot, 1 celery stalk, 1 onion (quartered), 2 bay leaves, 1 teaspoon whole peppercorns, and 4 quarts water in a large stockpot. Bring to a boil over low heat, reduce to a very gentle simmer, cover and cook until the meat falls off the ham hocks, 3 to 4 hours. Strain the broth and add salt and pepper to taste. Makes about 3 quarts.
Nutrition Facts : Calories 125.9, Fat 5.6, SaturatedFat 1.2, Cholesterol 18.2, Sodium 572.3, Carbohydrate 10.3, Fiber 3.8, Sugar 5.3, Protein 9.7
HAM AND CABBAGE CASSEROLE
I'm always looking for a way to recycle leftovers, and this casserole is a great way to do just that. To leftover ham and a bit of cabbage, add some fridge and pantry staples and create a warm, comforting casserole for your family to enjoy. Toss a salad while the casserole is baking, add some biscuits or cornbread, and your meal is complete!
Provided by Bibi
Categories Casseroles
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Spread out chopped ham on the bottom of the prepared dish.
- Set hash browns on a microwave-safe plate and microwave on high power for 1 minute and 30 seconds. Potatoes should be thawed and feel slightly warm to the touch, but not be cooked. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat and cook onions until they are just starting to turn clear, 2 to 3 minutes. Add chopped cabbage and continue to cook, stirring often, until cabbage wilts down a little but is still crisp, 3 to 5 minutes. Stir in shredded raw carrots and microwaved hash browns, then add mixture to the baking dish.
- Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Combine all-purpose flour, salt, dry mustard, and white pepper in a small bowl. Sprinkle flour and seasonings over the melted butter and stir, constantly, until flour and butter are well mixed and the mixture is bubbly, about 3 minutes. Allow to bubble for 1 minute, while stirring.
- Gradually pour in milk, stirring constantly to avoid lumps. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. If the mixture is too thick, stir in an additional 3 to 4 tablespoons milk. Remove from heat.
- Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.
- Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.
- Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 29.3 g, Cholesterol 65.9 mg, Fat 30.1 g, Fiber 2.8 g, Protein 17.5 g, SaturatedFat 13.7 g, Sodium 1032.3 mg, Sugar 7.3 g
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