Ham Hock and Cabbage Soup

ham hock

🥗Healthier: smoked turkey leg

💰Cheaper: pork shoulder

Smoked turkey leg offers a similar flavor with less fat.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth provides a lighter option while still adding flavor.

Get the biggest pot you have, preferably with a strainer inside.

Add 1 chopped onion to the pot.

Cut carrots into larger chunks and add to the pot.

Chop a few sticks of celery and add to the pot.

Add about 4 cloves of minced garlic to the pot.

Place the ham hock (about 1 kilo) into the pot, ensuring it's submerged.

Cut a seavoy cabbage in half, then quarter it, removing some of the stalk, and add it to the pot.

Add 2 bay leaves and a good amount of thyme to the pot.

Cut 3 or 4 potatoes in half (or quarters if larger) and add them to the pot.

Pour in chicken stock and some water, leaving the lid off.

Bring to a boil, then reduce heat to low and cover with the lid.

Cook for a few hours until the meat is tender and falling off the bone.

Remove the pot from heat and drain the broth using the strainer.

Allow the ham hock to cool slightly, then shred the meat off the bone.

Chop the cooked vegetables into smaller pieces.

Plate the cabbage, shredded ham hock, and potatoes.

Taste the broth and add salt if necessary, then ladle it over the plated ingredients.

Finely chop parsley and sprinkle it over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level: