HAM AND CABBAGE SOUP
Make and share this Ham and Cabbage Soup recipe from Food.com.
Provided by Lorac
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add broth, ham, cabbage, potatoes, onion, carrot, bay leaf and parsley to a soup pot, cover and bring to a boil.
- Reduce heat and simmer 20 minutes or until potatoes are tender.
- Add corn and cream, simmer uncovered until corn is tender.
- Season with salt and pepper and ladle into soup bowls.
SKILLET HAM, CABBAGE AND POTATOES
Old fashioned one skillet meal with spiced potatoes, cabbage and ham; tasty and satisfying. Serve with green beans.
Provided by Priscilla Eibl
Categories Main Dish Recipes Pork Ham
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
- Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.
Nutrition Facts : Calories 452.9 calories, Carbohydrate 62 g, Cholesterol 31.8 mg, Fat 16.2 g, Fiber 7.9 g, Protein 17.6 g, SaturatedFat 4.7 g, Sodium 871.1 mg, Sugar 8 g
HEARTY CABBAGE AND HAM SOUP
This hearty cabbage and ham soup is colorful, packed full of veggies, and comforting on a cold winter day.
Provided by Soup Loving Nicole
Categories Ham Soup
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large stockpot over medium-high heat. Add celery, onion, and carrot. Saute for 4 minutes. Stir in flour and cook 1 minute more.
- Add cabbage, broth, ham, potatoes, parsley, thyme, marjoram, and ground pepper. Bring to a boil over medium-high heat, reduce heat, and simmer until potatoes are tender, about 30 minutes.
- Stir in peas and cook for 10 minutes. Ladle into bowls and serve.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 18.5 g, Cholesterol 44 mg, Fat 14.1 g, Fiber 3.9 g, Protein 14.3 g, SaturatedFat 5.6 g, Sodium 1651.7 mg, Sugar 5.5 g
CABBAGE PARSNIP AND HAM SOUP
Steps:
- Sa ute cabbage in half the butter until lightly browned, set aside Saute onion in remaining butter till soft , add parsnips, and saute 10 min. Add garlic ,, caraway tomato paste saute 2 min. Add stock and simmer 10 minutes. Add cabbage ham and carrot and simmer 10 more minutes . Stir in vinegar
HAM AND CABBAGE STEW
Make and share this Ham and Cabbage Stew recipe from Food.com.
Provided by Mimi Bobeck
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a 5 quart saucepan or Dutch oven heat margarine until bubbly and hot.
- Add onion and garlic and saute until onion is softened.
- Add ham and mushrooms and saute for 2 minutes.
- Add cabbage, carrots, bay leaf, caraway seed and pepper and continue sauteing for 5 minutes longer.
- Stir in water and broth, bring to a boil.
- Reduce heat, cover and let simmer, stirring occasionally, for 30 minutes.
- Stir in dissolved cornstarch and let simmer, uncovered, until mixture thickens, about 5 minutes.
- Remove bay leaf before serving.
BEST BOILED HAM AND CABBAGE
There's nothing like a steaming pot of boiled ham and cabbage on a cold evening. The hearty, homey flavor makes for such a perfect comfort food that your family will never notice that all those veggies are good for them. The nutritional information is going to be off because the veggie amounts are sized for 6-8 servings, but the ham will leave you with plenty of leftovers to use in the many wonderful dishes that call for ham. Use any, all, or none of the optional veggies according to availability and personal taste.
Provided by 3KillerBs
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
- Stud the ham with the whole cloves, distributing them evenly over the surface.
- Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
- Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
- Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
- Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
- Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
- Lift ham onto a platter and carve off a suitable number of servings for the meal.
- Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.
CABBAGE AND NOODLES WITH HAM
This Eastern European inspired dish is a great way to use leftover ham.
Provided by Scott K
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the butter in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the cabbage; cook and stir until the cabbage has softened, about 20 minutes.
- While the cabbage is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gnocchi and return to a boil. Cook until the gnocchi float to the top, about 3 minutes; drain.
- Stir the cooked gnocchi and ham into the cabbage and heat through. Season with salt and black pepper to taste.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 28.5 g, Cholesterol 93.7 mg, Fat 33.9 g, Fiber 4.2 g, Protein 15.2 g, SaturatedFat 18.4 g, Sodium 943.5 mg, Sugar 4.4 g
DEHYDRATOR ROOT SOUP WITH HAM
The roots in this soup include potatoes, parsnips, and turnips, assisted by quite a few other vegetables plus ham for flavoring. Vary the vegetables as you like: Two very good alternatives are dried rutabaga slices and shredded cabbage. An honest, nourishing Sunday night supper-type soup like this goes particularly well with Corn Bread, still warm from the oven. (see related recipe). Serve the bread with a small dish of honey, which complements the saltiness of the ham and the sweetness of the root veggies. Adapted from the "Mary Bell's Complete Dehydrator Cookbook". Prep time does NOT include dehydrator drying time.
Provided by TxGriffLover
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, bring the ham and water to a boil and cook for 10 minutes. Add the remaining ingredients and bring the mixture again to a boil. Remove the pan from the heat, cover the pan, and let sit for at least 30 minutes to rehydrate.
- Return the pan to the heat, bring the mixture to a boil, and simmer the soup for 30 minutes until all the vegetables are tender, adding more water if necessary.
Nutrition Facts : Calories 94.3, Fat 2.8, SaturatedFat 0.9, Cholesterol 24.3, Sodium 732.6, Carbohydrate 5.9, Fiber 1.2, Sugar 1.4, Protein 11.1
SPICED PARSNIP & HAM SOUP
Use up your Christmas roast leftovers in this creamy soup
Provided by Good Food team
Categories Lunch, Soup
Time 25m
Number Of Ingredients 6
Steps:
- Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant. Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.
- Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick. Stir in the cream and ham, then return to the pan and gently reheat. Season and serve with a drizzle of cream on top.
Nutrition Facts : Calories 283 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.87 milligram of sodium
NAVY BEAN & CABBAGE SOUP
Make and share this Navy Bean & Cabbage Soup recipe from Food.com.
Provided by Julie in TX
Categories Beans
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cover beans with chicken stock.
- Add ham and onion.
- Simmer 3 hours, or until beans reach mushy stage.
- Add cabbage and carrots and simmer for an additional hour.
- Add water if needed.
- Remove the ham from the soup.
- Let it cool and remove it from the bone.
- Return the ham to the soup.
- Season with salt and pepper to taste.
- Skim off excess fat.
CREAMY CABBAGE, PARSNIP, AND POTATO CASSEROLE WITH ROBIOLA
Categories Cheese Potato Side Bake Christmas Vegetarian Casserole/Gratin Parsnip Winter Cabbage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Keeping cabbage whole, cut out and discard core and any discolored outer leaves. Beginning at top of head and working with 1 leaf at a time, remove 6 outer leaves, rolling each one back on itself until it can be loosened intact from head, and reserve. Cut remaining cabbage head into 8 wedges and cut each wedge crosswise into 3 pieces. Separate layers of cabbage pieces. Peel parsnips and diagonally cut into 1/8-inch-thick slices. Chop onion. Peel potatoes and cut crosswise into 1/8-inch-thick slices.
- Bring a large kettle of salted water to a boil and cook reserved cabbage leaves until just tender, 3 to 5 minutes. With a slotted spoon transfer cabbage leaves to a kitchen towel to drain. Add cabbage pieces to boiling water and cook until crisp-tender, about 3 minutes. With slotted spoon transfer pieces to a colander to drain and transfer to a bowl. Add potatoes to boiling water and cook until just tender, about 4 minutes. With slotted spoon transfer potatoes to colander to drain and transfer to another bowl. Add parsnips to boiling water and cook until just tender, about 3 minutes. Drain parsnips in colander.
- In a 12-inch heavy skillet cook onion in 3 tablespoons butter over moderately low heat, stirring, until softened. Add cabbage pieces, salt, nutmeg, and pepper to taste and cook mixture over moderate heat, stirring occasionally, until cabbage is tender, about 10 minutes. If any liquid remains in skillet, cook mixture over high heat until liquid is evaporated, about 1 minute.
- If using Robiola, cut into pieces. Stir Robiola or mascarpone into cabbage mixture and cook over moderate heat, stirring, until cheese is melted.
- Preheat oven to 375°F.
- Butter a 2-quart ovenproof round serving dish (about 8 1/2 to 9 inches across and 2 1/2 inches deep) and line with cabbage leaves, letting leaves overhang 1 to 2 inches. Arrange half of potatoes in serving dish and season with salt and pepper. Top potatoes in dish with half of cabbage mixture and arrange half of parsnips over cabbage. Repeat layering with remaining potatoes, cabbage mixture, and parsnips, arranging last layer of parsnips decoratively around edge of casserole and leaving cabbage exposed in center. Dot parsnips with remaining 1/2 tablespoon butter. Fold cabbage leaves over parsnips and cover tightly with a double layer of foil. Casserole may be prepared up to this point 1 day ahead and chilled. Bring casserole to room temperature before proceeding. Bake casserole until heated through and bubbling, about 1 hour.
- Let casserole stand 10 minutes before serving.
HOT CABBAGE SLAW SOUP
Make and share this Hot Cabbage Slaw Soup recipe from Food.com.
Provided by TishT
Categories Soy/Tofu
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large soup pot.
- Add the onions and saute over medium heat until golden.
- Add the cabbage, carrots, parsnip or turnip, and celery along with just enough stock or water to cover.
- Bring to a simmer, then simmer gently, covered, until the vegies are nerly tender, about 20-25 minutes.
- Stir in the oats, seasoning mix, dill and vinegar, and simmer for another 10-15 minutes or until the vegies are done.
- Stir in the milk as needed, then season to taste with salt and pepper.
- Simmer just until the soup is heated through Serve if you like, with a small dollopof sour cream or yogurt.
Nutrition Facts : Calories 114, Fat 4.5, SaturatedFat 0.7, Cholesterol 3, Sodium 59.2, Carbohydrate 15.2, Fiber 3.3, Sugar 7.8, Protein 4.1
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