Old-Fashioned Ham and Cabbage with Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

Delicious old-fashioned chunky ham and cabbage soup with potatoes that's comforting and flavorful.


Units Scale
  • 1 tablespoon butter or oil
  • 1 small yellow onion, diced
  • 1 large carrot, peeled and sliced
  • 2 cloves garlic, minced
  • 3 medium Yukon gold potatoes, diced (peels left on)
  • 1 small head green cabbage, chopped
  • 1-1 1/2 cup(s) diced ham
  • 1 tablespoon fresh thyme leaves, chopped
  • 3/4 teaspoon coarse salt + more for tasting
  • 1/2 teaspoon ground black pepper + more for tasting
  • 1/4 teaspoon celery salt
  • 2 32-ounce containers unsalted chicken stock
  • 1-2 bay leaves
  • 1-2 tablespoons all-natural chicken bouillon


  1. In a large Dutch oven or stock pot, heat butter or oil to medium-high heat. Add onion and carrot and saute until just starting to soften, about 3-4 minutes. Stir in garlic.
  2. Add potatoes, cabbage and ham and stir to combine. Stir in thyme leaves, salt, black pepper and celery salt.
  3. Add the chicken stock and bay leaf and bring to a simmer. Place lid on pot and reduce to a very low simmer. Allow to cook 30-35 minutes, until potatoes and cabbage are soft. Stir in bouillon.
  4. Taste and adjust seasoning, if necessary.


Cooking Tip: Soup will taste better the next day, or after simmering for several hours.