Cabbage Soup With Ham & Fresh Herbs
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 cup chopped onion
- 8 cups low-fat vegetable broth
- 5 cups shredded green cabbage
- 2 large potatoes, diced
- 8 tablespoons diced lean ham
- 1 teaspoon crushed dill seed
- 2 tablespoons cider vinegar
- 3 fresh parsley sprigs
- 3 fresh sage sprigs
- 1 bay leaf
- salt & freshly ground black pepper
- chopped fresh parsley, for garnish
directions
- Tie together the sprigs of sage, parsley and bay with cooking twine to make an herb bundle; set aside for later use.
- Coat a large non-stick pot with cooking spray.
- Add the onions, cover and cook over medium heat, stirring occasionally, for 5 to 6 minutes, or until the onions start to turn color.
- Uncover and cook for an additional 3 to 4 minutes, until golden.
- If necessary, add 1 to 2 tablspoons water to prevent sticking.
- Add the vegetable broth, cabbage, potatoes, ham or bacon, dill seed and herb bundle.
- Cover and bring to almost a boil.
- Reduce the heat to low and simmer for 15 to 20 minutes, or until the potatoes are tender.
- If a slightly thicker soup is desired, mash some of the potatoes against the side of the pot with the back of a large wooden spoon.
- Remove the herb bundle and stir in the vinegar.
- Season to taste with salt and freshly ground black pepper.
- Serve each bowl garnished with freshly chopped parsley.
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Reviews
-
This has been a favorite soup of mine for many years. Like Sugar Jen, I had a ham-bone to toss in. Along with that, I used 1 cup of low-sodium beef broth, and 1 cup of low-sodium chicken broth - instead of the vegetable broth. I don't use onion in my cooking, so I substituted a clove of garlic, and also added a little basil and rosemary, to go with the fresh sage - and a carrot.
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Tweaks
-
This has been a favorite soup of mine for many years. Like Sugar Jen, I had a ham-bone to toss in. Along with that, I used 1 cup of low-sodium beef broth, and 1 cup of low-sodium chicken broth - instead of the vegetable broth. I don't use onion in my cooking, so I substituted a clove of garlic, and also added a little basil and rosemary, to go with the fresh sage - and a carrot.
RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>