“I invented this soup when all I had was a cabbage and potatoes. It's very basic and is flexible to your tastes.” - by SStephan
Ingredients
Adjust Servings
Original recipe yields 6 cups
Directions
- Combine the stock, ham hock, and cabbage in a large stockpot; bring to a boil. Reduce heat to low; cover and cook until the potatoes are soft, about 30 minutes. Carefully separate the meat from the bone of the ham hock and dispose of the bone, adding the meat back to the soup. Stir in the cream; season with salt and pepper.
Nutrition
Amount Per Serving (4 total)
- Calories
- 219 cal
- 11%
- Fat
- 11.7 g
- 18%
- Carbs
- 17.6 g
- 6%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"Hubby loved it. I used leftover Easter ham and frozen hash browns. He suggests adding carrots and onion to make it heartier. Easy...." See more"
ButtercupBento
"My ham hock was a raw smoked one which needed soaking overnight with regular changes of cold water. I then simmered it in fresh water for 1.5 hours to cook it. After this I used thisrecipe as a base a..." See mores I didn't fancy a hock and beans/lentils dish but used potatoes, carrots and parsnips as that was what I had. I know that this review is not accurate for the base recipe but as the author hints at it's a great flexible starting point."
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