Go Back
Ham and Cabbage Soup on a plate
Andrew Fowler

Ham and Cabbage Soup with Sauerkraut

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz savoy cabbage core removed and leaves cut into broad 2-inch pieces
  • 2 tbsp olive oil divided
  • 1 medium yellow onion thinly sliced
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 1/2 tsp dried marjoram
  • 1/2 tsp sweet paprika
  • 5 cups unsalted chicken broth
  • 8 oz sauerkraut drained and briefly rinsed if very salty
  • 12 oz fully cooked smoked ham torn into bite-size pieces
  • 1/4 tsp black pepper

Method
 

  1. Heat oven to 425°F. Toss cabbage with 1 tablespoon oil on sheet; roast 20 to 25 minutes, turning once, until tender with browned edges.
  2. Heat remaining tablespoon oil in soup pot over medium. Soften onion 6 to 7 minutes; stir garlic, paste, marjoram, and paprika 1 minute.
  3. Add broth and drained sauerkraut; gently simmer partly covered 15 minutes.
  4. Fold in roasted cabbage, ham, and pepper; simmer 5 to 7 minutes until ham 165°F. Stir gently to keep larger cabbage pieces intact.
  5. Divide among six bowls with both cabbages and ham in each.