Total Time
Prep 20 mins
Cook 30 mins

This is different from the other cabbage soups posted.

Ingredients Nutrition


  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

Not only is this soup delicious, but it's comfort food at it's best; especially if your feeling a bit under the weather. I had all the ingredients on hand, and couldn't wait to make this soup. I did use 4 cups of already shredded red & green cabbage and carrots, which comes in a 14-oz bag. I also added a 3/4 cup diced onion, 3 small cloves garlic, and since there was salt in the ham, I didn't season the soup with any additional salt, nor any pepper. When it came to making the roux, I did it in a separate pan, and I used 4 tablespoons of butter, and 4 tablespoons of flour, and then I gradually (but quickly) added as much broth as I could from the big pot of soup to the roux. When the roux was well mixed, and had slightly thickened, I added all of it back to the large pot of soup. Even though there wasn't much seasoning added to the soup, I found the ham and the salt in the ham, gave this soup lots of flavor. My husband and I thoroughly enjoyed this soup, but I also think you could add a 15 ounce can of small white beans (drained & rinsed) to the soup. I plan on making this soup again, as this recipe is definitely a keeper!

Domestic Goddess April 10, 2016

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.

Julie B's Hive November 10, 2010

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!

Kittencal@recipezazz May 04, 2010