Old Fashioned Ham and Cabbage Soup

Old Fashioned Ham and Cabbage Soup

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Old Fashioned Ham & Cabbage Soup 
Serves: 10 to 12
Preparation Time 2 hours
Equipment: French chef knife, cutting board, 8-quart Stockpot, large wooden stirring spoon, tablespoon for tasting

Cabbage a descendent of wild cabbage, and a relative of broccoli, cauliflower, and Brussel sprouts, is a leafy green, red, or white vegetable which takes about 2 years from planting to produce an annual crop.

A head of cabbage, which generally weighs between 1 and 2 pounds, was most likely domesticated somewhere in Europe before 1000 BC. It is a rich source of vitamin K, Vitamin C, and dietary fiber. China is the #1 producer worldwide with 48% of total harvest. Cabbage can be prepared many different ways for eating; they can be pickled, fermented for sauerkraut or kimchee, steamed, roasted, sauteed, braised, eaten raw as in coleslaw, or stewed as in this recipe.


  • 1 tablespoon unsalted butter
  • 1 tablespoon pure golden olive oil (not the green stuff)
  • 1 large, white onion diced
  • 1 stalks celery, diced
  • 1 medium carrot, diced
  • 4 to 5 gloves garlic minced
  • 1 lb. Jimmy Dean Italian Sausage
  • Leftover ham bone (optional)
  • 1 cup Malbecor or Zinfandel wine
  • 1 large head cabbage, cut in chunks (about 1.5 to 2 lbs.)
  • 2 tablespoons Apple cider vinegar.
  • 2 or 3 bay leaves
  • 8 cups chicken broth
  • 2 cups filtered purified water* 
  • 2 carrots, sliced thick
  • 8 to 10 Yukon Gold or Sun Leaf Potatoes, quartered (about 1 lb.)
  • Leftover ham bone (optional)


Preheat the stockpot over medium-high heat 375ᵒ. Sauté onions, celery, carrots, and garlic until a caramelized and a fond (light brown residue) develops on the bottom of the pan. Stir occasionally (about 15 to 20 minutes). DO NOT BURN the vegetables. (Note: carrots, celery and onions are high in natural sodium so there should be no need to add Sodium Chloride NaCl “table salt”).

Add the Italian sausage and ham, sauté until browned. Stir occasionally. About 10 minutes.

Deglaze the pan with wine and cook until the alcohol burns off. Inhale and enjoy!

  • Note: Ingredients like wine, and vinegar are acids that work to tenderize by breaking down fibers. As it tenderizes, it also penetrates and flavors the food.

Add the cabbage, vinegar, and bay leaf, (do not stir) cover, close the vent and reduce the heat to medium-low 200 to 210ᵒF, and allow the cabbage to cook down forming a rich, tasty broth. About 30 minutes.

Add the chicken broth, water, sliced carrots, and potatoes, and stir to combine. Continue to a simmer. Cook until carrots and potatoes are tender, about 45 minutes to 1 hour, or longer to reduce and thicken sauce. Stirring occasionally.

Serve with warm sourdough bread and butter.

*Cooking is Chemistry. Adding tap water containing chlorine, ammonia, chloramines, and other contaminants to your food, especially soups, stews, and chili, can change the chemical composition and neutralize flavor requiring adding chemicals like Sodium Chloride NaCl “Table Salt”.

Nutri-Tech Water Treatment and Purification Systems Made in USA – Health Craft