Creamy Cabbage Soup

1. 1

   In a stockpot or Dutch oven, saute onions and garlic until softened.

2. 2

   Add cabbage, potatoes, ham and paprika.

3. 3

   Pour in chicken broth, and add a little water if needed to cover ham and vegetables.

4. 4

   Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.

5. 5

   Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl.

6. 6

   With the butter and flour make a roux in your stockpot or Dutch oven. Slowly add reserved liquid, stirring constantly over medium heat until sauce thickens slightly.

7. 7

   Add salt and pepper to taste.

8. 8

   Stir in the cooked vegetables and meat and simmer a few minutes to heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.