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I originally came across this "delicious" soup recipe at food.com, which was posted by ElaineAnn, but I did modify the recipe to my liking. And the picture taken of the soup was posted by *Parsley*.
Creamy Cabbage Soup
1 (14 oz.) bag shredded cabbage & carrot coleslaw mix
3/4 cup diced onion
3 small garlic cloves, minced
2 large potatoes, peeled and cubed
3 cups cubed ham
1/2 teaspoon paprika
6 cups chicken broth
4 tablespoons butter
4 tablespoons flour
In a stock-pot or Dutch oven, sauté the onions in a bit of vegetable oil until they become soft. (Just before the onions become completely soft, I add the minced garlic, but only sauté the garlic with the onion for about 30 seconds.)
Add the shredded cabbage mixture, the potatoes, ham and paprika to the pot.
Pour in the chicken broth. (If need be, add a bit more of the broth to cover the ham and vegetables.)
Bring to a boil, then reduce the heat and simmer (covered), until the potatoes are tender (about 15 to 20 minutes).
Within the last few minutes of cooking the vegetables/soup, I make a roux with the butter and flour in a separate pan over medium heat.
Gradually, but quickly, add as much of the broth from the big pot of soup, into the roux. (I have found that I may need to reduce the heat a bit while stirring the roux and broth together.)
Continue stirring and heating the soup, until the broth thickens slightly.
Season the soup with salt and pepper according to taste. (I didn't add any salt, as I found the salt in the ham, gave this soup lots of flavor.)
Ladle soup into bowls and serve immediately.
Yields: 6 to 8 servings
One thing I did want to mention, the original recipe states to use 1 medium head of cabbage (coarsely chopped), but I opt for using one 14 ounce bag of already shredded cabbage and carrot coleslaw mix, which I already had on hand in my refrigerator.
Creamy Cabbage Soup
1 (14 oz.) bag shredded cabbage & carrot coleslaw mix
3/4 cup diced onion
3 small garlic cloves, minced
2 large potatoes, peeled and cubed
3 cups cubed ham
1/2 teaspoon paprika
6 cups chicken broth
4 tablespoons butter
4 tablespoons flour
In a stock-pot or Dutch oven, sauté the onions in a bit of vegetable oil until they become soft. (Just before the onions become completely soft, I add the minced garlic, but only sauté the garlic with the onion for about 30 seconds.)
Add the shredded cabbage mixture, the potatoes, ham and paprika to the pot.
Pour in the chicken broth. (If need be, add a bit more of the broth to cover the ham and vegetables.)
Bring to a boil, then reduce the heat and simmer (covered), until the potatoes are tender (about 15 to 20 minutes).
Within the last few minutes of cooking the vegetables/soup, I make a roux with the butter and flour in a separate pan over medium heat.
Gradually, but quickly, add as much of the broth from the big pot of soup, into the roux. (I have found that I may need to reduce the heat a bit while stirring the roux and broth together.)
Continue stirring and heating the soup, until the broth thickens slightly.
Season the soup with salt and pepper according to taste. (I didn't add any salt, as I found the salt in the ham, gave this soup lots of flavor.)
Ladle soup into bowls and serve immediately.
Yields: 6 to 8 servings
One thing I did want to mention, the original recipe states to use 1 medium head of cabbage (coarsely chopped), but I opt for using one 14 ounce bag of already shredded cabbage and carrot coleslaw mix, which I already had on hand in my refrigerator.
