- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Servings: 6-8
- Cost per serving: 81¢
- Storage: 3 days in the fridge. Can be frozen.
- Kitchen tools: Large pot, cutting board, sharp knife, measuring cups and spoons, wooden spoon, grater, ladle.
- This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
- 15 ml (1 tbsp) canola oil
- 250 ml (1 cup) smoked ham, diced (about 1 thick slice / 125 g)
- 1 small yellow onion, chopped (about 125 ml / ½ cup)
- 1.5 L (6 cups) green cabbage, minced
- Salt and pepper to taste
- 1 carrot, grated
- 5 ml (1 tsp) fresh ginger, finely chopped Or 1 clove of finely chopped garlic
- 1.5 L (6 cups) chicken broth
1. In a large pot over medium-high heat, heat the oil; add the ham and cook, stirring occasionally, until lightly coloured (about 2 minutes).
2. Add onion and cabbage, then salt and pepper. Cook 5 minutes, stirring regularly.
3. Add carrot, ginger and broth. Mix together.
- Add chopped leek or diced potatoes to this cabbage soup.
- Add a bay leaf at the same time as the chicken broth.
4. Bring to a boil, reduce heat and simmer gently for 20 minutes