Cabbage and Ham Soup

We’re still in the winter slump, but the good news is that we have just a little over a month until March – and that means spring!  We thought we’d throw one more soup recipe at you to help you through the month.  But not literally throw it at you.  That would be mean.  And rude.  And you’d smell like cabbage.  And that would be gross.

We first got this recipe from my mom, quite a while ago.  We’ve made it many times, adding our own additions along the way.  The original recipe was tasty on its own, but doctored up, it’s super tasty!  It’s like cabbage that has a super power to be super tasty.  The sodium is a little high, so if you’re concerned about that, add a little less ham.  Don’t skip the soy sauce, though, because it gives this soup a really nice flavor.

Cabbage and Ham Soup

Ingredients:

1 lb ham steak, diced

2 bags coleslaw mix

2 32oz cartons of chicken stock

1 bunch green onions (6-8)

1/2 teaspoon white pepper

2 tablespoons soy sauce

1. Dice the ham steak.

2.  In a large pot, cook the ham until just browned.  Once browned, add the cabbage, and green onions.  Cook for 10 minutes stirring occasionally on medium to medium-high heat.

3.  Add the chicken broth and stir.  Bring to a boil, then reduce to a simmer.  Cook the cabbage to your desired done-ness, about 10-15 minutes.

4.  Stir in the soy sauce and white pepper.

5.  Enjoy!

What’s your favorite way to eat cabbage?  Let us know in the comments section!