Created by ElaineAnn on July 6, 2015
Step 1: In a stockpot or Dutch oven, saute onions and garlic until softened.
Step 2: Add cabbage, potatoes, ham and paprika.
Step 3: Pour in chicken broth, and add a little water if needed to cover ham and vegetables.
Step 4: Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
Step 5: Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl.
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.
Step 7: Add salt and pepper to taste.
Step 8: Stir in the cooked vegetables and meat and simmer a few minutes to heat through.