Today's Soup: Soup of the Month-Cabbage & Ham

Of all the homemade soups we make at the Kernel, the one we have gotten the most requests for a recipe for is the Cabbage & Ham. It is very easy to prepare, but one ingredient may be hard to come by for the average cook, we will discuss this later. First of all you will need to prep your cabbage, rutabaga and onions. I won't give you the same recipe we use at the restaurant because you probably won't want 7 gallons of soup to eat at your place. I will give you a general guide, you can decide how much to make. Clean a head of cabbage and chop it into rather large pieces, it will fall apart during the cooking process. Try and find a small rutabaga, peel it and chop it into bite size pieces. Chop a small yellow onion, put these three ingredients into you largest pot and add enough water to cover all.  Bring this to a boil and when the rutabaga is tender, add a can of diced tomato. Next add some sugar (about 1/2 cup should do). Season with salt and pepper. Now add a cup of your favorite ketchup. What you need now is some ham base. The best I've found it Minor's. Unfortunately you probably won't find this in a grocery store, so find the best quality ham soup base you can find and add a couple tablespoons. Add some diced cooked ham, let the flavors marry on the stove for a while and you should be done. Don't make your soup too thick, or the cabbage will absorb the liquid you have left and your leftovers will not be very good. You will have leftovers unless you have a very large family.

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