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Got this recipe from an Amish neighbor years ago, but she doesn't remember where she got it. I have had this at the Hoss's steakhouse chain as an appetizer or with a big salad.This is more about the broth than the ham or cabbage. Be careful of the salt as some ham hocks can be very salty, but on the plus side they are available at any grocery store.
- 1 tablespoon canola oil
- 4 smoked ham hocks
- 1 medium onion, chopped
- 1 large carrot, sliced
- 2 small celery ribs, 1 chopped. 1 left whole
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried thyme leaves
- 1 bay leaf
- 5 cups green cabbage, chopped approx. 1 inch pieces
- 1 garlic clove, finely minced
- 1 (14 ounce) can beef broth
- 2 (10 3/4 ounce) cans beef consomme
- 3 (14 ounce) cans water
- 1 tablespoon red wine vinegar
- 1 tablespoon brown sugar
- salt and black pepper
- Remove skin from smoked ham hocks.
- In a large soup pot, heat oil over medium heat. Saute carrots, onions, chopped celery, oregano. thyme, bay leaf, and ham hocks until carrots are tender-about 10 minutes.
- Add the cabbage, garlic, and black pepper, and saute 5 minutes longer or until cabbage is tender.
- Add all the liquid and the whole stalk of celery and bring to a boil over high heat.
- Reduce heat and simmer, covered for 1 1/2 hours.
- Remove ham hocks and set aside to cool. Discard stalk of celery and bay leaf.
- Skim some or all fat.
- Remove meat from cooled ham hocks and add back into the soup.
- Add brown sugar. Salt very carefully. Allow to heat fully and serve.
- If you want it a little sweeter, add a little more brown sugar.