Welcome to Red Couch Recipes!
We woke up to snow this morning! It was so fun to see the gigantic (or gigantor as I call them) snowballs the kids joined together to make before school! This Cheesy Cabbage Ham Soup is a wonderful fix for the cold weather. It is creamy and delicious on a cold weather day. Are you a soup person? Some in my family are and some aren't. I am surely a soup person. This recipe was taken from a family cookbook that my sister-on-law, Dawnell, and my mother-in-law, Geniel, spent many hours compiling; the recipe book is a treasure.
Chessey Cabbage Ham Soup
4 tablespoons olive oil
1 bag (16 ounces) shredded cabbage
2 cups chopped onion
1-2 quarts water (enough to completely cover the vegetables)
2 cups shredded carrots
2-3 cups diced potatoes
12 chicken bouillon cubes
1/2 cup butter
1/2 cup flour
1/2 teaspoon pepper
1/2 teaspoon paprika
2 cups milk
1 quart half and half -- I used fat free.
2 cups grated cheddar. I used Sharp.
16 ounces cooked, diced ham.
In a large dutch oven or stock pot, saute onion and cabbage in the olive oil. Add carrots, potatoes, bouillon and enough water to cover (1-2 quarts) the vegetables. Simmer until vegetables are tender. Add half and half to vegetable mixture. In a small sauce pan, add butter, flour, pepper, and paprika. Add milk and cook on medium heat until thickened and add to vegetable mixture. Stir in cheese. Allow cheese to melt into thickened soup. Season with salt to taste. Enjoy.
Notes: You could also replace the bouillon cubes with chicken stock and reduce water. I used canned potatoes. For a meat-less meal, leave out the ham. This makes a huge amount of soup!