Real Recipes From Real Home Cooks ®

ham and cabbage soup

★★★★★ 2
a recipe by
Mary Hunter
Edwardsville, PA

This recipe is comfort food. The combination and flavor of all the ingredients are so good that you can't just have one bowl. I guarantee that because I've never been able to just have one.

Blue Ribbon Recipe

This soup pairs the flavors of ham and cabbage so nicely. The broth is made with a ham bone which makes it very savory. After simmering, the ham falls off the bone. It simmers with cabbage, potatoes, and other vegetables to create a comforting and savory soup. Hearty, it will stick to your ribs. Serve with rustic bread (like rye) for dipping. Yum!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 12 to 14
prep time 1 Hr 45 Min
cook time 2 Hr 10 Min
method Stove Top

Ingredients For ham and cabbage soup

  • 2
    ham hocks, about 3 pounds each
  • 10-12
    carrots, sliced
  • 1
    extra large cabbage, diced in chunks
  • 2 lg
    onions, sliced
  • 10 lg
    potatoes, diced
  • 3
    celery stalks, diced or chop up celery leaves from one bunch of celery
  • 2 lg
    bay leaves
  • 1 1/2
    boxes of College Inn chicken stock
  • pepper, to taste
  • salt, to taste (might not be needed depends on saltiness of ham)

How To Make ham and cabbage soup

Test Kitchen Tips
For testing, we cut the recipe in half. The original amounts are enough to feed a large family.
  • Ham hocks covered with boiling water.
    Cover ham hocks with water and cook until falling apart. Should take about one hour on medium heat on the stovetop.
  • Diced vegetables on a cutting board.
    While this is cooking, prepare all the vegetables.
  • Ham hock removed from broth.
    Remove ham from the broth. Discard the bones and fatty pieces. Cut ham into large chunks.
  • Skimming off fat.
    Skim off as much of the grease as possible from the broth. Or if you like, cool the broth. Place in the refrigerator for about an hour. The grease will float to the top for easy removal then place back on the stove. (Though this will take more time than I have allotted for preparation.)
  • Potatoes, carrots, celery, and bay leaves added to the broth.
    Add the potatoes, carrots, celery and bay leaves on medium or just below medium heat on the stovetop. Cook for about 20 minutes.
  • Cabbage, onions, and chicken stock added to pot.
    Add the cabbage, onions, and chicken stock. Cook an additional 40 minutes on the same heat or until all is tender.
  • Adding ham back into the pot.
    Then add the ham and cook an additional 10 minutes. Serve with pumpernickel or dark rye bread. Enjoy.