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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
4 slices of bacon, chopped
1 cup of chopped onion
1 cup of chopped carrots
1/4 cup of chopped celery
1 teaspoon of minced garlic
2 cups of chopped ham
1 medium ham hock* optional
1 quart of chicken stock or broth
1 quart of water
1/2 tablespoon of chicken base (like Better Than Bouillon)
3 cups of peeled, chopped potatoes (not diced)
4 cups of thickly shredded cabbage
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of Cajun seasoning
1 large bay leaf
1/2 teaspoon of dried thyme
Instructions
Add the bacon to a Dutch oven or large heavy pot and cook until fat is rendered. Add the onion, carrot and celery and cook about 5 minutes until softened. Add the garlic and ham. Slash the ham hock lightly with a knife and add that; pour in the chicken stock and water. Bring mixture to a boil, reduce and simmer for 1 hour if possible; 30 minutes at minimum.
Stir in the chicken base, potatoes, cabbage, salt, pepper, Cajun seasoning and bay leaf; bring to a boil. Reduce heat, cover and simmer on low for 20 minutes, or until potatoes are tender. Stir in the thyme; taste and adjust seasonings as needed. Remove bay leaf and serve.
*If not using ham hock, add more ham
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Deep South Cabbage Soup
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Category: Soup and Salad
Prep Time: Cook Time: Total Time:
4 slices of bacon, chopped
1 cup of chopped onion
1 cup of chopped carrots
1/4 cup of chopped celery
1 teaspoon of minced garlic
2 cups of chopped ham
1 medium ham hock* optional
1 quart of chicken stock or broth
1 quart of water
1/2 tablespoon of chicken base (like Better Than Bouillon)
3 cups of peeled, chopped potatoes (not diced)
4 cups of thickly shredded cabbage
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of Cajun seasoning
1 large bay leaf
1/2 teaspoon of dried thyme
Instructions
Add the bacon to a Dutch oven or large heavy pot and cook until fat is rendered. Add the onion, carrot and celery and cook about 5 minutes until softened. Add the garlic and ham. Slash the ham hock lightly with a knife and add that; pour in the chicken stock and water. Bring mixture to a boil, reduce and simmer for 1 hour if possible; 30 minutes at minimum.
Stir in the chicken base, potatoes, cabbage, salt, pepper, Cajun seasoning and bay leaf; bring to a boil. Reduce heat, cover and simmer on low for 20 minutes, or until potatoes are tender. Stir in the thyme; taste and adjust seasonings as needed. Remove bay leaf and serve.
*If not using ham hock, add more ham
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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