Ingredients
- 3 pound cabbage, coarsely shredded (1 medium)
- 2 medium yellow onions, sliced
- 2 garlic cloves, minced
- 1 pound potatoes (2 large, peeled and cubed)
- 3 cups cubed ham
- 1/2 teaspoon paprika
- 6 cups chicken broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
How to Make
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Step 1: In a stockpot or Dutch oven, saute onions and garlic until softened.
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Step 2: Add cabbage, potatoes, ham and paprika.
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Step 3: Pour in chicken broth, and add a little water if needed to cover ham and vegetables.
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Step 4: Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
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Step 5: Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl.
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Step 6: With the butter and flour make a roux in your stockpot or Dutch oven. Slowly add reserved liquid, stirring constantly over medium heat until sauce thickens slightly.
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Step 7: Add salt and pepper to taste.
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Step 8: Stir in the cooked vegetables and meat and simmer a few minutes to heat through.
We hope you enjoy this recipe!
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