Ham & Cabbage - Kraft Recipes Top
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Ham & Cabbage

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  • Combine the butter and flour in a large Dutch oven, over medium heat. Stirring slowly and constantly for 5 to 10 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and continue to stir for 4 to 5 minutes, or until wilted. Add the ham hocks, salt, pepper, and bay leaves. Continue to stir for 3 to 4 minutes.
  • Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, and then reduce heat to medium to low. Cook, uncovered, stirring occasionally, for 1 hour. Skim off any fat that rises to the surface. Add ham, potatoes, and continue to simmer for 30 minutes. Skim off any fat that rises to the surface. Add cabbage and cook about 20 to 30 minutes to your liking.
  • Remove from the heat. Stir in the parsley and green onions. Remove the bay leaves and ham hocks. (Optional) Shred the meat from the hocks and place the meat back in. Serve in deep bowls.

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