Cabbage, Ham, & Potato Soup*
* (You may have made this for dinner on Day 7 of Week Two; if not, you will have two servings of the soup left.)
Active Time: 25 minutes / Cook Time: 35 minutes / Total Time: 45 minutes
Makes 6 servings
- 1 tablespoon ghee OR coconut oil
- 1 medium onion, chopped
- 8-10 oz. ham steak, diced (or what is left from the Western hash, if you made it this morning)
- 3 medium red potatoes, (about 8 oz.) scrubbed and diced
- ½ teaspoon dried thyme, plus more to taste
- 12 cups sliced savoy OR green cabbage, from about 1 medium head (if you made the dinner on Day 3, you can use the remainder of that head of cabbage)
- 1 teaspoon fine sea salt
- 1 large or 2 small bay leaves
- 8 cups low-sodium chicken or vegetable broth, plus water as needed
- ¼ cup roughly chopped fresh parsley, divided
- ½ teaspoon freshly ground black pepper, plus more, to taste
- Heat the ghee in a large stockpot or Dutch oven over medium. Add the onion and cook, stirring often, for 6-8 minutes, or until it starts to brown lightly.
- Add the ham, potatoes, and thyme and cook, stirring often, for 5 minutes. The potatoes may stick to the bottom a bit; that’s okay.
- Add the cabbage, (you may need to do this in batches) salt, and bay leaf and cook, stirring until the cabbage is wilted slightly, about 8 minutes.
- Add the broth, 2 tablespoons of the parsley, and black pepper. Stir well to combine and bring to a simmer over medium-high. (If you’d like more broth to the soup, add water in ½ up increments until desired consistency is reached. Adjust the seasoning as necessary, to taste.) Do not let the soup boil, or the ham can become tough.
- Reduce the heat to a bare simmer, taste the broth to see if you want more thyme, and cook 15 minutes, or until the cabbage is fully tender. Stir in the remaining parsley and add pepper to taste.
- Serve two portions of soup tonight for dinner, and package soup into 6 containers for lunches this week.
*Vegan Option: Cook two medium chopped onions in coconut oil until they are deeply golden, about 15 minutes. Substitute 1 ½ cups diced carrot for the ham, increase the potatoes to 12 oz., and use vegetable broth.