• Smoked Ham bone or ham hocks,
  • 1 cup of ham chunks
  • 5 slices of bacon
  • 1/2 lb smoked sausage
  • 1 large head of cabbage
  • 1-2 hot peppers
  • 1/2 onion, chopped
  • salt, pepper
  • 2 tbs organic butter or lard
  • 2 Tbs chopped parsley
  • Crushed red pepper flakes(optional,but mmmm hurts soo good)

Preparation

Jewish Nightmare because it’s pig meat 3 ways.

After I bake a ham, I boil the ham bone in salted water with onion and veggie scraps and freeze it to make a stock for soups like this.

I freeze the ham bone as well and use it a second time. If you’re starting fresh, just cover the ham bone with about 6 cups of salted water, onion, and black pepper and boil for about 45 minutes.

In your soup kettle, brown your chopped bacon till crispy. Remove it from the pot and set aside.

Leave the grease behind! Add about half of the ham stock and the ham bone, chopped cabbage, minced hot pepper, ham chunks, and smoked sausage.

Make sure you taste the stock for saltiness and add water to cover the cabbage. Bring to a boil and cook until cabbage is tender. I added butter and parsley at the last 10 minutes of cooking.

(Remove and freeze that ham bone in a bowl with the reserved stock after it cools.)

Pepper the soup with the crispy bacon as you serve it.

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