Loaded Cabbage Soup
1 ham hock
9 to 12 cups water
2 bay leaves
1 onion, diced
Salt & pepper to taste
1 head cabbage, shredded & then chopped
1 large carrot, grated
About 3 to 4 tablespoons chopped parsley
4 or 5 sprigs of thyme -- strip leaves from stems
2 potatoes, peeled and cubed
1 (15 oz.) can cannelloni beans, undrained
Extra parsley and thyme for garnish
- Place ham hock, about 9 cups of water, bay leaves and diced onions in a large Dutch oven.
- Bring to a boil and then reduce heat; simmer for 1 1/2 to 2 hours or until meat falls off bone. Add more water if needed during cooking time.
- Remove bone, cool and them remove ham. Add ham and clean bone back to the pot. Taste and add salt and pepper to season. Bring liquid to a boil.
- Add cabbage and abbot, parsley, thyme and potatoes. Remove liquid to low and simmer until all veggies are tender -- about 30 to 40 minutes.
- Add cannelloni beans and heat through.
- Season with additional herbs if desired.
Other cabbage based soups on our blog include:
Recipe without photos . . .Loaded Cabbage Soup
1 ham hock
9 to 12 cups water
2 bay leaves
1 onion, diced
Salt & pepper to taste
1 head cabbage, shredded & then chopped
1 large carrot, grated
About 3 to 4 tablespoons chopped parsley
4 or 5 sprigs of thyme -- strip leaves from stems
2 potatoes, peeled and cubed
1 (15 oz.) can cannelloni beans, undrained
Extra parsley and thyme for garnish
- Place ham hock, about 9 cups of water, bay leaves and diced onions in a large Dutch oven.
- Bring to a boil and then reduce heat; simmer for 1 1/2 to 2 hours or until meat falls off bone. Add more water if needed during cooking time.
- Remove bone, cool and them remove ham. Add ham and clean bone back to the pot. Taste and add salt and pepper to season. Bring liquid to a boil.
- Add cabbage and abbot, parsley, thyme and potatoes. Remove liquid to low and simmer until all veggies are tender -- about 30 to 40 minutes.
- Add cannelloni beans and heat through.
- Season with additional herbs if desired.
No comments:
Post a Comment