6 cups ham stock
2/3 C ham, diced
1 bay leaf
1/4 C chopped tomatoes
3T minced chives
1/2 C each of diced celery, carrots & onion
1 1/3 C qts shredded green cabbage
1 t each of S & granulated garlic
1/2 t white pepper
1/2 t celery salt
1 small sprig cilantro
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Combine first three ingredients in a stock pot and bring to a boil. Add cleery, carrots, onion and chives and cover with a lid. Boil 10 minutes or until vegetables are tender.
Next, add cabbage and tomatoes and return stock to a boil and until cabbage begins to reduce. Lower flame to medium and cover again. After 10 minutes, add seasoning and cover once more. Allow soup to simmer gently for 30 minutes before serving.
Recipe is Brian Carricks's, former baker and sous chef at Stockdale Country Club, and creator of the "What's Cooking" column for Bakersfield Californian's food pages.
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