Prep 10 mins
Cook 20 mins
Warms the belly on a cold day. The ham is optional. I like it without the ham. For Vegetarian omit the ham and use the Vegetable Broth.
- 3 tablespoons butter
- 1 large sweet onion, chopped
- 3 cups finely shredded cabbage
- 3 -4 garlic cloves, minced
- 4 cups chicken broth or 4 cups vegetable broth
- 2 large baking potatoes, peeled and finely diced
- 1 tablespoon chopped parsley
- 1⁄4-1⁄2 teaspoon celery seed
- 1⁄4 teaspoon pepper
- 1⁄2 cup half-and-half
- 1 1⁄2 cups shredded cheddar cheese, I tend to use closer to 2 cups
- 8 ounces diced cooked ham (optional)
- salt, to taste
- In a large soup pot, melt the butter. Add chopped onion, shredded cabbage and garlic; sautee for about 5-7 minutes or until onion is soft and transparent.
- Add broth to soup pot.
- Add finely diced potatoes, parsley, celery seeds and pepper.
- Bring to a boil; reduce heat and simmer for about 15 minutes (potatoes should be very soft by now).
- Using a potato masher, coarsley mash the potatoes to thicken the soup. Make as smooth or chunky as desired.
- Stir in the half and half and shredded cheese. Heat over low heat, stirring often until cheese is melted.
- **If using the ham, add it here and heat through.
- Taste and season with salt and/or more pepper as needed.
I've been using recipe from this site for years. This is actually the recipe that made me register so I could leave a comment. I've been getting a lot of cabbage and potatoes in my organic veggie boxes and was looking for a recipe that used both. Was also getting tired of coleslaw.
I used duck fat instead of butter, left the peel on the potatoes, put a chicken wing in (you can replace chicken broth with wings - a whole wing making 2 cups), then 2 cups veggie broth. I also put about half a cup of parsley because I love it so much. A French farmer at the local market makes this wonderful cured and smoked bacon-like product, I fried some of it in a pan while it cooked, then cubed it and added on top. I did not put in the cream, and I thought it wasn't needed. The end result was exquisite! The taste is amazing, and it really fills you up, but best of all, is how wonderful I felt after eating it. Since I have many food sensitivities, to me, feeling like a million bucks after eating anything is the best measure of a recipe (or a meal). It's an instant favourite.
I made the vegetarian version of this recipe (because it is Lent!)....turned out great. I thickened the soup with 1/3c. INSTANT oats instead of dairy, skipped the cheese and used a few whirls of my immersion blender. Made the veg broth with "Better Than Bouillon" product. Added a can of rinsed Great Northern Beans. We arose from the kitchen table quite satisfied. Thanks for a terrific and hearty recipe.
This was really quite good and we enjoyed it on a very cold Canadian Prairie evening! It does not look overly appetizing but the taste more than makes up for its lack of aesthetic appeal. I added some extra pepper, no salt, doubled the garlic and two heaping cups of sharp cheddar. Next time I may add four cups of cabbage too as my boyfriend requested a little more. Thanks so much for posting!