Smoked Ham Hock and Cabbage Soup

Recipe by m s.7143
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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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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