The recipe for Fred’s Cream of Potato, Carrot, Onion and Hot Dog Soup was such a hit — well, with two of you, anyway — that I am going to give you the secret of another of my closely guarded dishes, this one for my version of Ham and Cabbage Soup. For this you will need:
(In a pinch you can use Spam in place of unprefabricated pork. Just don’t tell your guests you’ve done it.)
How long you cook the ingredients depends on how tender you like your cabbage to be. My wife likes it crunchy. I like it boiled into submission. So for me, I boil it with the meat for 15 minutes before I add the other ingredients, then cook until the carrots are tender. Taste before serving and add pepper. No salt unless some salophile diner demands it; there’s plenty in the pork butt.
Serves 4 with leftovers.
James says:
Bingo! You’ve given me a great recipe to try next time I have ham. Thank you!
June 7, 2009, 11:32 pmJames says:
Oh yes, I forgot to ask - what do you do with the bone? Toss it in, or use it in another recipe? My wife and I make ham bone and dumplings, which is great on a cold day.
June 7, 2009, 11:35 pmTina Black says:
Yes, I’m a saltophile. Big time.
This recipe sounds almost right for winter. I spend 4 months making pot after pot of soup, and I saved the recipes. Cabbage was often a major ingredient, as well as carrots and potatoes.
June 15, 2009, 8:52 pmKirk Snavely says:
Tried it and liked it. Didn’t know whether I was supposed to cut up the vegetables, but did anyway. Next time might try it with uncooked pork butt rather than smoked ham shanks. Thanks!
July 6, 2009, 11:55 am