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St.Patty's Cabbage Stew!

Posted by Gianna Elizabeth Ianos on Sunday, March 11, 2012 Under: St Patty's Day Soup

Cabbage & Ham Soup
Recipe by Chef Gianna
Divadish Kitchens & Cater

Super -Delicious Cabbage & Ham Soup


             Rated 5 STARS

Prep Time: 40 minutes

Cook Time: 3-4 hours App.
Servings (8) quarts

If you Love Cabbage & Ham you will Love this soup. Which I really like to call Stewp...It is a customers word for stew & soup together. Meaning when it can really be either!
This soup /stew is hearty, very flavorful,and warms the insides on a cold and damp Spring Day.
The bowl fills with the aroma's of Cabbage & Smoked Ham and then you catch a whiff of the fennel and sweet basil.
Add to that the chicken based broth and your first mouthful of this combination will make you glad you can cook, and will add this recipe to your family's favorites.

INGREDIENTS:

Use a 10 quart Canning /Soup Pan
Add  (1) 24 oz. box of liquid Chicken Broth
Add App. (6) quart of water  enough to cover ham shank and a little bit more
Add 5-6 lbs of chunked smoked ham or turkey ham
(1) package of French Onion Soup
1 1/2 tbsps. of chicken paste added to broth
1/4 cup diced onion
Dash of Anise
1tsp. Fennel
1 tsp. Chives
2 tsps. of Italian Seasonings
2 tsps. Garlic Powder
2tsps. Onion Flakes

DIRECTIONS:

  1. Cook ham and Ham shank in chicken broth & seasonings for app. 1+ hours on med -high heat till boiling.
  2. Taste broth if it has a good ham taste then you know you have your base.
  3. Remove Ham Shank ( this is a large bone of Ham I save for my Soup bases.) Never ever throw away Turkey Carcass, or Ham Shanks, or Chicken Carcass, if you have room in your freezers, triple wrap them and stick in plastic ziploc and freeze. When you are making a stock these bones will add additional flavor to your soup or stew base.
  4. Remove any meat from ham shank, pieces should be in strips, or shreds, this is a hearty soup so bigger pieces are just fine.
  5. Add a Whole head of washed Shredded Cabbage to broth
  6. Add 4-6 lbs of peeled & washed & quarter potatoes to broth
  7. Slow cook on med -high till mixture comes to a boil and reduce heat.
This will  slow - cook for another 2 + hours till everything blends together in tastes, and flavor,.

DO NOT OVER COOK IT, OR OVERCOOK POTATOES TOO MUSHY.
IT MUST BE TILL THEY ARE SOFT AND CABBAGE IS TRANSLUCENT LOOKING!

Serve this in a deep bowl with a spoon and a fork and knife.
Make sure you have some hearty Pumpernickel bread, Sour dough, or French around slathered with butter.
You will be the Next Kitchen Hero to Your Family.
Enjoy and Always Eat Healthy.
Chef Gianna
Divadish Kitchens & Catering



In : St Patty's Day Soup 


Tags: chef's recipe  healthy eating  diva's way  divadish kitchens & catering 

St.Patty's Cabbage Stew!

Posted by Gianna Elizabeth Ianos on Sunday, March 11, 2012 Under: St Patty's Day Soup

Cabbage & Ham Soup
Recipe by Chef Gianna
Divadish Kitchens & Cater

Super -Delicious Cabbage & Ham Soup


             Rated 5 STARS

Prep Time: 40 minutes

Cook Time: 3-4 hours App.
Servings (8) quarts

If you Love Cabbage & Ham you will Love this soup. Which I really like to call Stewp...It is a customers word for stew & soup together. Meaning when it can really be either!
This soup /stew is hearty, very flavorful,and warms the insides on a cold and damp Spring Day.
The bowl fills with the aroma's of Cabbage & Smoked Ham and then you catch a whiff of the fennel and sweet basil.
Add to that the chicken based broth and your first mouthful of this combination will make you glad you can cook, and will add this recipe to your family's favorites.

INGREDIENTS:

Use a 10 quart Canning /Soup Pan
Add  (1) 24 oz. box of liquid Chicken Broth
Add App. (6) quart of water  enough to cover ham shank and a little bit more
Add 5-6 lbs of chunked smoked ham or turkey ham
(1) package of French Onion Soup
1 1/2 tbsps. of chicken paste added to broth
1/4 cup diced onion
Dash of Anise
1tsp. Fennel
1 tsp. Chives
2 tsps. of Italian Seasonings
2 tsps. Garlic Powder
2tsps. Onion Flakes

DIRECTIONS:

  1. Cook ham and Ham shank in chicken broth & seasonings for app. 1+ hours on med -high heat till boiling.
  2. Taste broth if it has a good ham taste then you know you have your base.
  3. Remove Ham Shank ( this is a large bone of Ham I save for my Soup bases.) Never ever throw away Turkey Carcass, or Ham Shanks, or Chicken Carcass, if you have room in your freezers, triple wrap them and stick in plastic ziploc and freeze. When you are making a stock these bones will add additional flavor to your soup or stew base.
  4. Remove any meat from ham shank, pieces should be in strips, or shreds, this is a hearty soup so bigger pieces are just fine.
  5. Add a Whole head of washed Shredded Cabbage to broth
  6. Add 4-6 lbs of peeled & washed & quarter potatoes to broth
  7. Slow cook on med -high till mixture comes to a boil and reduce heat.
This will  slow - cook for another 2 + hours till everything blends together in tastes, and flavor,.

DO NOT OVER COOK IT, OR OVERCOOK POTATOES TOO MUSHY.
IT MUST BE TILL THEY ARE SOFT AND CABBAGE IS TRANSLUCENT LOOKING!

Serve this in a deep bowl with a spoon and a fork and knife.
Make sure you have some hearty Pumpernickel bread, Sour dough, or French around slathered with butter.
You will be the Next Kitchen Hero to Your Family.
Enjoy and Always Eat Healthy.
Chef Gianna
Divadish Kitchens & Catering



In : St Patty's Day Soup 


Tags: chef's recipe  healthy eating  diva's way  divadish kitchens & catering 

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