Pennsylvania Dutch Ham & Cabbage Soup

1. 1

   Boil ham shanks for 3 hours in large pot.

2. 2

   Remove ham shanks and set aside to cool.

3. 3

   Cut potatoes into quarters, with or without skin, and add to broth.

4. 4

   Quarter the head of cabbage and wash. Add to pot and bring to boil.

5. 5

   Clean the cooled ham shanks, removing the meat from the bone and add to the pot.

6. 6

   Boil another 1/2 hour and let cool for 1/2 hour.

7. 7

   Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough.

* Per serving · 4 servings · Values may vary.

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