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Close-up of ham and cabbage soup with seared ham, tender green cabbage and red onion in savory broth

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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