Cabbage Soup Recipe

🧂 Ingredients

• 1 tablespoon vegetable oil
• 1/4 pound bacon

  chopped
• 1 pound ham hocks
• 1 medium onion

  chopped
• 1 bell pepper

  chopped
• 2 stalks celery

  chopped
• 5 garlic cloves

  minced
• 8 cups cabbage

  about 2 pounds
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon cayenne

  (optional, for spicy)
• Salt and black pepper to taste
• 1 14-ounce can fire-roasted tomatoes
• 4 cups chicken broth

  use 6 cups for more brothy soup – you can use vegetable broth
• 1 pound potatoes

  peeled (if desired) and cubed
• 1-2 tablespoons apple cider vinegar

  or use lemon juice
• For Serving. Fresh chopped parsley, red pepper flakes.

Instructions

• 1 Heat the oil in a large pot or Dutch oven over medium heat. Add the bacon and
  cook until slightly crispy, about 5 minutes.
• 2 Add ham hocks, onion, peppers, and celery. Cook 5 minutes, or until the
  vegetables are softened.
• 3 Add garlic and cook 1 minute, stirring, until garlic becomes fragrant.
• 4 Add cabbage, paprika, oregano, basil, cayenne, and salt and pepper to taste.
  Stir and cook 5 minutes, or until the cabbage is slightly wilted.
• 5 Stir in the fire-roasted tomatoes, broth, and potatoes. Bring to a boil, then
  reduce heat and simmer 30 minutes, or until cabbage and potatoes are cooked to
  your preference.
• 6 Remove the ham hocks. Pick the meat from the bones and add to the soup pot. Skim
  any fat from the surface.
• 7 Stir in apple cider vinegar and adjust for salt and pepper.
• 8 Serve into bowls and garnish with fresh chopped parsley and red pepper flakes.

Nutrition Info