Total Time
50mins
Prep 20 mins
Cook 30 mins

This is different from the other cabbage soups posted.

Ingredients Nutrition

Directions

  1. In a stockpot or Dutch oven, saute onions and garlic until softened.
  2. Add cabbage, potatoes, ham and paprika.
  3. Pour in chicken broth, and add a little water if needed to cover ham and vegetables.
  4. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
  5. Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl.
  6. With the butter and flour make a roux in your stockpot or Dutch oven. Slowly add reserved liquid, stirring constantly over medium heat until sauce thickens slightly.
  7. Add salt and pepper to taste.
  8. Stir in the cooked vegetables and meat and simmer a few minutes to heat through.
Most Helpful

5 5

Very good, so good my GD and I polished off the pot (and it was a big one) between the two of us. I did add one grated carrot for a touch of color. Made for RS#46.

5 5

just what we needed for a cooler Spring day and a great way to use up my leftover ham I had in the freezer, we really enjoyed this wonderful soup, I did a few amount adjustments and also added crushed chili flakes, thanks for sharing Elaine!

5 5

This soup was different and very good. It was added to my list of comfort foods. I had leftovers for lunch and it reheated nicely. I will definitely make this again. Thank you!