recipe

March 22, 2020

Instant Pot Cabbage, Ham and Potato Soup

The Coronavirus has been percolating since the end of December in China. As of March 1st, it has arrived in earnest in the United States and Minnesota. All our local restaurants were closed by Governor Walz’s executive order. Our entire community of restaurants either closed their doors or went to a take out model. For my job, I typically ate out 4 meals a week and cooked at home once or twice. Now that formula is reversed. I am back in the kitchen every day. I imagine I am thinking as my grandma did. Saving bacon grease for cooking, bones and vegetable scraps for stock and making lots of soup.

This Instant Pot Cabbage, Ham and Potato soup recipe is similar to the Cabbage, Ham Hock and Leek soup recipe in one of my favorite cookbooks called Savoring the Seasons by Beth Dooley and Lucia Watson. I used their recipe for inspiration and made do with what I have on hand since the state of Minnesota is being asked to stay at home.

This cabbage, ham, and potato soup turned out hearty, brothy and comforting which is exactly what I wanted on a Sunday afternoon of Coronavirus Quarantine.

Ingredients

  • 2 cloves garlic, minced
  • 1 large white onion, diced
  • ½ cup celery diced
  • 2 sliced carrots
  • 4 cups shredded cabbage (I used red for this recipe but green would work well too)
  • 2 cups chopped ham
  • 3 large russet potatoes unpeeled and cut into 1/2-inch cubes
  • Pinch of crushed red pepper flakes
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 2 tsp Kosher Salt
  • 1 tsp pepper
  • 6 cups chicken broth
  • Chopped parsley for garnish (optional)

Directions

  • Cook the onions on sauté for 5 minutes. Add garlic and celery and carrots and sauté for 1 more minute. Add cabbage and ham and mix well. Add broth, seasonings, and potato.
  • Stir
  • Cook on Manual high setting for 20 minutes.
  • Serve and enjoy

Cabbage, Ham and Potato Soup

Ingredients

  • 2 cloves garlic, minced
  • 1 large white onion, diced
  • ½ cup celery diced
  • 2 sliced carrots
  • 4 cups shredded cabbage (I used red for this recipe but green would work well too)
  • 2 cups chopped ham
  • 3 large russet potatoes unpeeled and cut into 1/2-inch cubes
  • Pinch of crushed red pepper flakes
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 2 tsp Kosher Salt
  • 1 tsp pepper
  • 6 cups chicken broth
  • Chopped parsley for garnish (optional)

Directions

  • Cook the onions on sauté for 5 minutes. Add garlic and celery and carrots and sauté for 1 more minute. Add cabbage and ham and mix well. Add broth, seasonings, and potato.
  • Stir
  • Cook on Manual high setting for 20 minutes.
  • Serve and enjoy

Check out all my recipes here.