Keeping with the healthy food and the luxury holidays give to try recipes on a smaller scale, especially soup, I tried a cabbage and ham hock soup. Having not eaten cabbage for a long time, I wasn’t sure what to expect, but I did enjoy the end result.
1/2 cabbage, shredded
2 carrots, chopped
Black pepper and salt to taste
50g ham hock, shredded
500ml vegetable stock
- Add the carrots, spices and vegetable stock to a medium saucepan and bring to a boil.
- Add the ham hock and simmer for 15 minutes.
- Stir in the cabbage and cook for 1-2 minutes.
This reheats fine the next day if kept in a lidded container in the fridge, however isn’t too fond of being kept longer than that.
© Whisked Lemon 2017