Ingredients
The following ingredients have 8 Servings
- 1 tablespoon butter or oil
- 1 small yellow onion, diced
- 1 large carrot, peeled and sliced
- 2 cloves garlic, minced
- 3 medium Yukon gold potatoes, diced (peels left on)
- 1 small head green cabbage, chopped
- 1-1 ½ cup(s) diced ham
- 1 tablespoon fresh thyme leaves, chopped
- ¾ teaspoon coarse salt + more for tasting
- ½ teaspoon ground black pepper + more for tasting
- ¼ teaspoon celery salt
- 2 32-ounce containers unsalted chicken stock
- 1-2 bay leaves
- 1-2 tablespoons all-natural chicken bouillon
Instruction
- In a large Dutch oven or stock pot, heat butter or oil to medium-high heat. Add onion and carrot and saute until just starting to soften, about 3-4 minutes. Stir in garlic.
- Add potatoes, cabbage and ham and stir to combine. Stir in thyme leaves, salt, black pepper and celery salt.
- Add the chicken stock and bay leaf and bring to a simmer. Place lid on pot and reduce to a very low simmer. Allow to cook 30-35 minutes, until potatoes and cabbage are soft. Stir in bouillon.
- Taste and adjust seasoning, if necessary.
