
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.




