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This easy cabbage soup with ham is hearty, healthy, easy to make, and tastes fantastic. Jump to the Cabbage Soup Recipe with Ham or read on the see our tips for making it. Cabbage soup may not sound like the most exciting meal, but trust me this version with ham, carrots, and onions is delicious!

Cabbage and Ham Cheese Soup cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you conveniently, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Cabbage and Ham Cheese Soup dishes you make.

Alright, don’t linger, let’s plan this cabbage and ham cheese soup formula with 8 components which are absolutely easy to receive, and we have to process them at the very least through 6 tips. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements - Cabbage and Ham Cheese Soup:

1. Prepare 1/4 small of Cabbage
2. You need 60 grams Ham
3. You need 60 grams - Easy to melt cheese
4. Need 2 tbsp Cake flour
5. Prepare 300 ml Milk
6. You need 2 tsp for Consommé Soup stock cube
7. Give 1 - Salt and pepper
8. Require 1 for Vegetable oil

And all of that cabbage is good for you, too! Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat. This healthy ham and cabbage soup is a mix of carrots, celery, bell pepper, onion, cabbage and ham, all simmered together in a savory broth. Steer clear of soups that contain higher calorie ingredients such as cream, cream cheese, pasta and cheese.

Cabbage and Ham Cheese Soup how to cook:

1. Cut the ham and cabbage into 1 - 1.5 cm cubes.
2. Heat vegetable oil in the frying pan, add the ham and fry on medium heat for 1-2 minutes. Then, add the cabbage and fry for 2-3 minutes.
3. When the cabbage has become fragrant, add 200 ml water (not listed) and soup stock cube and simmer over high heat with the lid on.
4. When it has come to a boil, add milk and cook on medium low heat, taking care not to let it boil over.
5. Just before it comes to a boil, add the cheese coated with flour. Check the taste and adjust the taste with salt and pepper. When the soup has lightly thickened, turn off the heat.
6. Pour into serving bowls.

A cheesy scalloped cabbage and ham casserole. A bag of slaw can be substituted for the cabbage. When making the sauce in the pan I only used a bit of milk and threw in a can of Cheddar Cheese Soup. I added a few dashes of nutmeg cayenne and onion power and black pepper. Add broth, ham, cabbage, potatoes, onion, carrot, bay leaf and parsley to a soup pot, cover and bring to a boil.

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