Recipe by Cook4theFamily
I found this in a magazine and fell in love with it. It is a great thing to have for leftover ham, quick to fix, and very tasty.
Top Review by heatherfranklin
very tasty! I needed to add a little salt, and I skipped the butter and flour (we have dairy and wheat allergies in our family), and instead sauted the veggies in olive oil. It turned out great, and was so satisfying on a chilly night.
- 5 -6 cups cabbage, shredded (about 1/2 med. head)
- 3 medium potatoes
- 2 medium carrots
- 6 -8 scallions (One bunch)
- 1⁄4 lb lean ham, chopped
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups water
- 1 (13 3/4 ounce) can chicken broth
- 1 teaspoon dill
- 1⁄2 teaspoon pepper
Directions See How It's Made
- Peel potatoes and cut them into 1/4" dice. Cut carrots into 1/4" dice. Coarsely chop scallions. Cut ham into 1/4" dice. Shred cabbage.
- In a medium saucepan, melt butter over medium heat until hot but not smoking. Add potatoes, carrots and scallions and saute until scallions are wilted, about 5 minutes.
- Stir in flour and cook, stirring, for 1 minute.
- Add cabbage, water, broth, dill and pepper, and bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally.
- Just before serving, gently mash vegetables with a potato masher to thicken liquid if desired. Stir in the ham. .
- (Notes: I don't mash the potatos because I prefer potato soup that way, and it is already pretty thick for me. I also have used chicken bullion and water to make the broth called for, and it has worked fine for me.).