Local Lifestyle

It’s Stacy: Healthy Eats — Ham, Cabbage and Potato Soup

Ham, Cabbage and Potato Soup

 Cabbage was one of my great-grandmother Arizona Henry’s favorite foods. She grew her own, and a lot of it. Cabbage is one of those foods that she was able to keep through the winter in the root cellar with her potatoes, carrots, turnips, and apples. Grandma said to store cabbage, you need cold, dark, and lots of moisture. She was always looking for recipes to use up stored cabbage and leftover ham from Thanksgiving. Families today could benefit from a way to use leftovers, eat healthy, and save on grocery bills.

Cabbage is a cruciferous vegetable that helps reduce your risk of certain cancers. It is low in calories, carbohydrates, and fiber. It is loaded with vitamin C, folate, and Vitamin K. One cup of cabbage only has about 22 calories, so eat cabbage without guilt. Cabbage can aid anyone who wants to shed a few pounds.

 

Ham, Cabbage and Potato Soup

1 large head of cabbage, chopped

3-4 cups ham, diced

2 whole onion, diced

2 cups potatoes, diced

4-6 ham bouillon cubes or leftover ham broth

Salt and pepper to taste

 

  1. In a large stock pot, add all ingredients.
  2. Cook on medium-high until vegetables are tender.

 

This recipe is easy on the pocketbook, offers health benefits, and is delicious.

Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes” and “Great Grandma Zona’s Wisdom & recipes: Comfort food made easy.” She has been in healthcare for 35 years at War Memorial Hospital.

 

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