Ingredients
2cupsham,diced or shredded
2tbspolive oil
1onion,finely diced
2large carrots,diced
2stalks celery,diced
3cloves garlic,minced
10cupsham broth,or chicken broth
2lbshead cabbage,cored and roughly diced
2bay leaves
salt and pepper
Preparation
In a large saucepan or small stockpot over medium heat, warm the oil. Add the onion and cook for about 5 minutes, stirring occasionally, until starting to become translucent.
Add the carrots, celery and garlic and cook for about 3 minutes, stirring occasionally, until the carrots and celery are crisp-tender. Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat.
Reduce to a simmer, cover, and cook for 15 to 20 minutes or until the cabbage is tender. Add salt and pepper to taste. Remove the bay leaves before serving.
