Potatocabbagesoupwithham Recipes

POTATO CABBAGE SOUP WITH HAM

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.).

HEARTY COUNTRY HAM AND CABBAGE SOUP

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.

POTATO HAM BAKE

Steps:

• In a greased 3-qt. baking dish, layer half of the potatoes, ham, onion, cheese and soup. Repeat layers. Cover and bake at 350° for 1-1/4 hours or until potatoes are almost tender. , Sprinkle with peas. Bake, uncovered, for 10 minutes or until heated through.

CLASSIC CABBAGE WITH HAM AND POTATOES

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.

SKILLET HAM, CABBAGE AND POTATOES

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.