Recipe by lauralie41
I found this recipe on Basic-Recipes.com and it sounded very good. Cabbage is one of my favorites and along with ham and apples you cant go wrong.
Top Review by Andi of Longmeadow Farm
A glorious soup indeed. We now have polished off the rest of the Holiday ham, and this was perfect way to use that last bits. I did have a *ham bone* so I stuck it right into the pot but let it simmer for about 40 minutes, just to get the essence right out of bone, but otherwise, made it as directed, and it filled our stomachs and our souls with goodness. None left, or else I would have some for breakfast!
- 3 cups low sodium beef broth
- 2 cups green cabbage, finely shredded
- 2 medium leeks, well-washed and thinly sliced
- 1 medium carrot, thinly sliced
- 6 ounces ham, diced cooked boneless lean Virginia
- 1⁄4 teaspoon caraway seed
- 1 small granny smith apple, pared, cored and finely diced
- 2 tablespoons dry white wine
- 4 ounces red potatoes, cooked, peeled and diced
- 2 tablespoons fresh flat-leaf parsley, minced
Directions See How It's Made
- Using a large saucepan or dutch oven, bring broth to a boil and add the cabbage, leeks, carrot, ham, and caraway seeds. Reduce the heat to low, cover, and simmer for approximately 15 minutes or until carrot is tender.
- Add apple and wine to mixture and simmer uncovered for approximately 3 minutes or until apple is just tender.
- Stir in cooked potato and parsley, simmer 2-3 minutes or until soup is heated through. Divide evenly into 4 soup bowls and serve.