Ham & Cabbage Soup

So thanks to my share at The Canticle Farm in Allegany, I have plenty of fresh veggies that I am in the process of using.  Mad props to the folks there for their certified natural farm with lots of yummy fresh veggies.  Check them out!  Get a share!  It's good for you!  But anywho...  I have lots of fresh veggies, including cabbage.  That's right, I have six heads of cabbage in my refrigerator (well, down to four now).  So I decided to make one of my childhood favorites...  Ham & Cabbage Soup.


Ham & Cabbage Soup
2 T butter
1/4 c onion, minced (I prefer sliced)
1/4 c celery, chopped (I leave this out and double the onion)
1/4 c flour
1/2 t salt
1/8 t pepper
3 c water
2 c cabbage, chopped or shredded (I chop it coarsely)
2 c ham, cooked and diced
3/4 c sour cream

Melt butter.  Then saute onion and celery until tender.  Add flour, salt, and pepper, blending until smooth.  Add water and cook until boiling, stirring constantly (don't know why it says this, I never do).  Add cabbage.  Cover and simmer until cabbage is tender (10 minutes, 15 if you have big pieces).  Stir in ham and cook until heated through.  Blend in sour cream.  Heat, but do not boil.


So mine's almost done.  Just getting ready to add the sour cream.  It looks like it's on the way to yumminess.  :-D  One note:  It doesn't seem like an important step, but the blending of the flour until smooth is important.  If you rush through it (like I did today haha), then you get onion flour clumps that you have to mash out later.

And that's the recipe of the day.  No more cooking tomorrow, because of class.  And I have to finish all of my end-of-the-semester stuff.  Boo schoolwork!  But maybe "spoiled dinner" on Thursday to use more veggies (that's boiled dinner in the crockpot in Bob language).