Smoked Ham Hock and Cabbage Soup
- Ready In:
- 2hrs 15mins
- Ingredients:
- 16
- Serves:
-
3-4
ingredients
- 1 tablespoon canola oil
- 4 smoked ham hocks
- 1 medium onion, chopped
- 1 large carrot, sliced
- 2 small celery ribs, 1 chopped. 1 left whole
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried thyme leaves
- 1 bay leaf
- 5 cups green cabbage, chopped approx. 1 inch pieces
- 1 garlic clove, finely minced
- 1 (14 ounce) can beef broth
- 2 (10 3/4 ounce) cans beef consomme
- 3 (14 ounce) cans water
- 1 tablespoon red wine vinegar
- 1 tablespoon brown sugar
- salt and black pepper
directions
- Remove skin from smoked ham hocks.
- In a large soup pot, heat oil over medium heat. Saute carrots, onions, chopped celery, oregano. thyme, bay leaf, and ham hocks until carrots are tender-about 10 minutes.
- Add the cabbage, garlic, and black pepper, and saute 5 minutes longer or until cabbage is tender.
- Add all the liquid and the whole stalk of celery and bring to a boil over high heat.
- Reduce heat and simmer, covered for 1 1/2 hours.
- Remove ham hocks and set aside to cool. Discard stalk of celery and bay leaf.
- Skim some or all fat.
- Remove meat from cooled ham hocks and add back into the soup.
- Add brown sugar. Salt very carefully. Allow to heat fully and serve.
- If you want it a little sweeter, add a little more brown sugar.
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