The mornings are getting crisp. It’s sweater-and-jacket weather until the sun gets up, and you can feel the real cold getting closer every week. That’s when I start craving something hot in a bowl. Not a project. Just a big pot of something warm that’s ready before your coffee’s gone.

This is that soup. Ham, two kinds of cabbage, a good amount of garlic, and about 20 minutes on the stove.

I made a double batch at work recently that filled a 9-quart pot to the brim. Five hungry guys each went back for seconds. When the dust settled, there was one bowl left.

It’s savory and warming, perfect for a cool day. It fills you up without sitting heavy. Fair warning: the red cabbage turns the broth a rosy pink. Don’t let that throw you. The color just makes it look like you put in a lot more effort than you did.

This one’s part of my On-Site Eats series: simple, filling meals I cook for the crew out on remote job sites.

Tips for the Best Ham and Cabbage Soup

Sear the ham first. A few minutes in a hot pot browns the edges, and that smoky, salty flavor ends up all through the broth.

Go thick on the ham. Ask the deli for thick slices, or grab a ham steak. Thin sandwich ham falls apart in the pot.

Taste before you salt. Ham and broth both bring plenty of salt. Low-sodium broth gives you more control, and the seasoning goes in at the end.

Don’t overcook the cabbage. Twenty minutes gets it tender with a little bite left. Much longer and it goes limp.

Not a fan of pink broth? Use all green cabbage, or add the red cabbage for just the last 10 minutes so it doesn’t bleed as much color.

Carrots are welcome. I usually toss in a couple of chopped carrots. We were out this time, and nobody complained.

Finish with hot sauce. I always add a dash of Cholula, or whatever your favorite hot sauce is, right in the bowl.

Why This Soup Works

The ham does double duty. It’s the protein, but searing it first also seasons the whole pot. That smoky, salty flavor soaks into the broth and the cabbage, so you need very little added seasoning.

Cabbage is built for soup. It’s cheap, it keeps for weeks in the fridge, and it softens without turning to mush. One head of each color goes a long way.

Simple base, big flavor. Red onion, celery and garlic sautéed in the ham drippings give you a savory foundation in about five minutes.

Easy Variations

• Leftover ham: Holiday ham leftovers work great here. If you’ve got a ham bone, toss it in while it simmers.
• Smoked sausage: Swap the ham for sliced smoked sausage or kielbasa.
• Make it heartier: Add a couple of diced potatoes with the cabbage and give it an extra 5 to 10 minutes.
• Add tomatoes: A can of diced tomatoes makes it a little brighter and a little heartier.

Serving, Storage and Freezing

A big bowl with crusty bread on the side is all it needs.

Leftovers keep 3 to 4 days in the fridge in a sealed container. It also freezes for up to 3 months. The cabbage gets a little softer after thawing, but the flavor holds up. Reheat on the stove until it’s steaming hot.

Common Questions

Can I make this in a slow cooker? Yes. Sear the ham and sauté the onion and garlic in a skillet first, then add everything to the slow cooker and cook on low for 4 to 6 hours, until the cabbage is tender.

Is ham and cabbage soup low-carb? It’s naturally pretty light on carbs. Cabbage, celery and ham are all low-carb. The carrots add a few, so leave them out if you’re counting closely.

Can I use just one kind of cabbage? Absolutely. All green cabbage keeps the broth golden instead of pink.

Garlicky Ham and Cabbage Soup

Seared ham, red and green cabbage, red onion, celery and plenty of garlic simmered in chicken broth. About 20 minutes on the stove, and it fills you up without sitting heavy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp oil
• 1-1 1/2 lb thick-sliced ham cut into large bite-size pieces
• 1 medium red onion chopped
• 5-6 cloves garlic minced
• 3-4 ribs celery chopped into bite-size pieces
• 2-3 carrots 2 large or 3 medium, chopped (optional)
• 1/2 head green cabbage chopped
• 1/2 head red cabbage chopped
• 8 cups chicken broth low-sodium recommended
• Kinder’s The Blend or salt, pepper and garlic powder, to taste
• 1/4-1/2 tsp Slap Ya Mama Cajun seasoning or to taste
• Cholula or your favorite hot sauce for serving

Equipment

• Large Pot or Dutch Oven (5 to 6 qt)
• Cutting board
• Chef’s Knife
• Ladle

Method

 

1. Heat the oil in a large pot over medium-high heat. Add the ham and sear until the edges are browned, 4 to 5 minutes.
2. Add the red onion and cook until soft, 4 to 5 minutes.
3. Add the garlic and cook until fragrant, about 30 seconds.
4. Add the celery, carrots, both cabbages and the broth. Bring to a boil, then lower the heat and simmer until the cabbage is tender, about 20 minutes.
5. Season with The Blend and Slap Ya Mama to taste. Taste before adding salt, since the ham and broth are already salty.
6. Ladle into bowls and add a dash of hot sauce.

Notes

A single batch fits in a 5- to 6-quart pot. Double it for a crowd and you’ll need a 9-quart pot.

Not a fan of pink broth? Use all green cabbage, or add the red cabbage for just the last 10 minutes.

Leftovers keep 3 to 4 days in the fridge or up to 3 months in the freezer.

🛒 Shop the gear I used in this recipe