Recipe: Cabbage Soup

Here’s a new one that I’ve never made before and I’m heading to the Wal-Mart’s here shortly to purchase groceries for the week. I’m going to make this tonight. Thought I’d share it with you because it really sounds good and on a cold day like today – it REALLY sounds good. Also, I think it probably falls under the “good for you” category. May qualify for some diets.

Cabbage Soup

2 tablespoons extra-virgin olive oil
1/2 pound ham steak, chopped
1 savoy cabbage, quartered, cored and shredded
1 onion, quartered and thinly sliced
1 cup shredded carrots
2 cups frozen shredded hash brown potatoes
Salt and pepper
1 bay leaf, fresh or dried
2 cups cider
1/4 cup honey
1 (14 ounce) can white beans, drained
1 pound bag sauerkraut, rinsed and drained
1 quart chicken stock
1/4 cup chopped dill
1 cup sour cream, to pass at table (optional)

Heat a soup pot over medium high heat with extra-virgin olive oil.
Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage
and stir in the onions and carrots as you finish chopping and grating
them. Stir in the frozen hash browns and season the vegetables
liberally with salt and pepper. Add in a bay leaf, cider, honey, beans,
sauerkraut and chicken stock. Place a lid on the pot and bring soup to
a boil. Uncover and simmer 10 minutes until vegetables are tender.
Stir in dill and adjust seasoning of soup. Serve the soup in shallow
bowls and top with sour cream

Update: I made this and I loved it. Kind of sweet and sour soup. Here’s a photo!

Y’all Enjoy! 🙂

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One Comment Add yours

  1. Deb says:

    An interesting combination of fabulous foods. May have to try it.

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