Stovetop Instructions:

In a large pot or Dutch oven, add oil or drippings. Heat to medium-high. Add in onions and carrots and cook, stirring until onions are translucent about 8 to 10 minutes, stirring often. Add in the garlic and celery and cook, stirring for a minute or two until garlic is fragrant.

Add ham stock and potatoes, partially cover and simmer until potatoes are just tender. Season with salt and pepper to taste. Add ham and cabbage and simmer for an additional 10 to 15 minutes until cabbage is wilted and cooked to desired tenderness.

Notes:

This soup is plain, down-home cooking. Feel free to add additional herbs if desired. A little celery seed, caraway, thyme, oregano, basil or dill will all be lovely, anywhere from a half to a teaspoon to start, adding more if you like the direction the soup is heading.

Add a little additional stock or water if you want the soup brothier.

Instant Pot Ingredients:

•  2 tablespoons oil or the fatty part of the ham broth
• 1 onion, 1/2 inch diced
• 3 medium carrots, peeled and sliced 1/2″ thick
• 2 cloves garlic, minced
• 3 to 4 stalks celery, sliced 1/2′ thick
• 6 cups ham stock (link goes to recipe for stock)
• 10 ounces (2 medium) potatoes, peeled and in 3/4″ dice
• 1/2 to 1 cup chopped leftover ham
• 1 teaspoon salt (go by taste)
• 1/2 teaspoon black pepper (go by taste)
• 1/2 head cabbage, cored and chopped, 1″ dice
• a little white or red wine vinegar for serving

Instant Pot Instructions:

Add 1 tablespoon oil to Instant Pot and Heat Instant Pot on Saute, High. When hot, add onions and carrots, stirring as needed, until onions become translucent, 8 to 10 minutes. Add garlic and celery and cook for a minute longer, until garlic becomes fragrant.

Add about a cup of the ham stock and scrape the bottom of the pot to deglaze. Add the remainder of the stock, potatoes and ham, salt & pepper to taste and stir. Place the cabbage on top, but don’t stir.

Add the ring to the lid and seal the pot. Cancel the Saute Function and set Instant Pot to Manual Pressure, 5 minutes. When finished, use Quick Release (it will take several minutes.) Check to make sure potatoes and cabbage are tender; if not press Cancel, set the pot to Saute, High and bring to a simmer, gently simmering until desired tenderness is reached.

Stir, taste, and adjust any seasonings, adding salt or pepper to taste.

This soup is plain, down-home cooking. Feel free to add additional herbs if desired. A little celery seed, caraway, thyme, oregano, basil or dill will all be lovely, anywhere from a half to a teaspoon to start, adding more if you like the direction the soup is heading.

Add a little additional stock or water if you want the soup brothier.