1 medium head cabbage
3 Tblsp. butter
1 medium onion, diced
2 carrots, diced
2 medium potatoes, diced
4 to 8 ounces chopped ham
3 - 4 cups chicken broth
salt, pepper, bay leaf - other favorite seasonings
Melt butter in your soup pan and saute onions and carrots until softened.
Add potatoes and ham, stirring and browning about 3 or 4 more minutes. ( I leave the potato skins on..it's easier and they are good for you!)
Add chicken broth and water, if necessary, to cover. ( I used Knorr chicken bouillon this time but I prefer to use a soup base paste product - not as salty). Bring to a boil and add cabbage and spices.
Reduce heat and simmer until all vegetables are tender (an hour or more). Adding more broth and/or water if needed. Add seasonings to taste.
Here are a couple of seasoning products I use quite a bit...
Tony Chachere's Creole Seasoning - it's not a cajun spice but a nice blend with a little heat. It has salt in it so be careful not to over do it with plain salt too.
A splash or two of Balsamic Vinegar improves almost any dish as well.
I like making soup...cook once and have meals for days! It's easy for husbands to heat up a bowl full while you are away at quilt group!