Pennsylvania Dutch Ham & Cabbage Soup

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READY IN: 4hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil ham shanks for 3 hours in large pot.
  • Remove ham shanks and set aside to cool.
  • Cut potatoes into quarters, with or without skin, and add to broth.
  • Quarter the head of cabbage and wash. Add to pot and bring to boil.
  • Clean the cooled ham shanks, removing the meat from the bone and add to the pot.
  • Boil another 1/2 hour and let cool for 1/2 hour.
  • Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough.
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