Best Cabbage Parsnip And Ham Soup Recipes

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HEARTY COUNTRY HAM AND CABBAGE SOUP



Hearty Country Ham and Cabbage Soup image

This is a quick and easy comfort food, a meal in a bowl, that is ideal for cold winter evenings.

Provided by pjspring

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 medium yellow onion, halved and thinly sliced
8 ounces country ham slices, diced
1 (32 fluid ounce) container chicken stock
1 ½ pounds red potatoes with skin, cut into small cubes
4 sprigs fresh thyme
½ large head Savoy cabbage, cored and cut into 1-inch squares
1 teaspoon cornstarch, or more to taste
2 teaspoons water
salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a large, heavy-bottomed pan. Add onion and fry until soft, about 5 minutes. Add country ham and cook for 3 to 4 minutes. Add chicken stock and potatoes; make sure potatoes are completely covered by the stock. Throw in thyme sprigs and bring to a boil.
  • Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove and discard thyme sprigs. Add cabbage and mix well; the liquid no longer needs to cover the cabbage-potato mix. Bring back to a boil.
  • Cover and reduce heat; simmer until the thickest parts of the cabbage are softened, 5 to 10 more minutes. Taste, then season with salt and pepper if needed.
  • Mix water and cornstarch in a small bowl and add slowly to the soup. Mix well and cook until soup is about the consistency of heavy cream or desired thickness; it should not be too thick. Cook for 2 to 3 more minutes before serving.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 47.6 g, Cholesterol 40.4 mg, Fat 13 g, Fiber 12.1 g, Protein 24.5 g, SaturatedFat 3.1 g, Sodium 2265.4 mg, Sugar 6.8 g

HAM AND CABBAGE SOUP



Ham and Cabbage Soup image

This soup pairs the flavors of ham and cabbage so nicely. The broth is made with the 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...

Provided by Mary Hunter

Categories     Other Soups

Time 3h55m

Number Of Ingredients 10

2 ham hocks, about 3 pounds each
10-12 carrots, sliced
1 extra large cabbage, diced in chunks
2 large onions, sliced
10 large potatoes, diced
3 celery stalks, diced or chop up celery leaves from one bunch of celery
2 large 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)

Steps:

  • 1. Cover ham hocks with water and cook until falling apart. Should take about one hour on medium heat on the stovetop.
  • 2. While this is cooking, prepare all the vegetables.
  • 3. Remove ham from the broth. Discard the bones and fatty pieces. Cut ham into large chunks.
  • 4. 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.)
  • 5. Add the potatoes, carrots, celery and bay leaves on medium or just below medium heat on the stovetop. Cook for about 20 minutes.
  • 6. Add the cabbage, onions, and chicken stock. Cook an additional 40 minutes on the same heat or until all is tender.
  • 7. Then add the ham and cook an additional 10 minutes. Serve with pumpernickel or dark rye bread. Enjoy.

POTATO AND CABBAGE SOUP



Potato and Cabbage Soup image

I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.-Pat Rimmel, Ford City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 14 servings (about 3-1/2 quarts).

Number Of Ingredients 9

1 large onion, chopped
2 tablespoons butter
10 cups water
6 cups chopped cabbage
4 cups diced peeled potatoes
3 tablespoons chicken bouillon granules
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dried minced garlic
4 cups cubed fully cooked ham

Steps:

  • In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.

Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1078mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

CREAMY CABBAGE, PARSNIP, AND POTATO CASSEROLE WITH ROBIOLA



Creamy Cabbage, Parsnip, and Potato Casserole with Robiola image

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

a 2 1/2-pound cabbage (preferably with dark-green outer leaves intact)
1 pound parsnips (about 3 large)
1 onion (about 1/2 pound)
1 pound russet (baking) potatoes (about 2 medium)
3 1/2 tablespoons unsalted butter
2 teaspoons salt
freshly grated nutmeg to taste
5 ounces fresh Robiola cheese* (about 150 grams) or mascarpone cheese* (about 2/3 cup)
*available at specialty foods shops

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.

HAM AND CABBAGE SOUP



Ham and Cabbage Soup image

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

5 cups chicken broth
1 lb cooked ham, cubed
6 cups roughly chopped cabbage
4 medium baking potatoes, peeled and cut into 1/2 inch cubes (about 4 cups)
1 large onion, chopped
3 carrots, peeled and chopped
1 bay leaf
2 teaspoons dried parsley
1 (16 ounce) package frozen corn
1 cup light cream
salt & freshly ground black pepper
1 teaspoon salt
1/2 teaspoon pepper

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.

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