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Yesterday morning I woke up and was surprised by snow blanketing the ground in Kansas City. It was breathtaking. But to be honest, I think I was more surprised by thesurprise!
I think it has literally been a decade since I woke up to a completely unexpected snowfall, probably because everything from my phone to my computer to my car to the buzz around friends is always alerting the world to even the “slightest” chance of flurries. But not this week. Somehow snow snuck up on Kansas City, and for at least a brief little moment, I felt like a kid waking up on Christmas. Pure delight. (I didn’t even complain about the cold!!) :)
So since snow and a big bowl of comforting soup are pretty much a “given” combo in my book, I decided to heat up some delicious Ham & Cabbage Soup leftovers I had from creating this recipe for the Cooking For Comfort ECookbook with the National Pork Board. This soup is one of my longtime favorites, mostly because it is made with wonderfully flavorful homemade ham broth (my favorite!), and it is a breeze to throw together. I literally make it at least once a month in the winter, and always freeze the leftovers because it makes a nice big batch, which turns out perfect on chilly snow days that call for comfort food.
We are actually also giving away 10 copies of the Cooking For Comfort ECookbook today on the blog too! So read below for the recipe, and also be sure to enter the giveaway to win a copy for you and a friend!
Ok, before we get to the giveaway, I want to say a few more words about this soup, especially to any of you out there who don’t often eat cabbage or make ham broth. Both of those ingredients — clearly the rockstars and namesake of the recipe — are absolutely superb in this soup.
The cabbage cooks down to be perfectly tender, with a nice mild flavor that is perfectly complimented by the ham broth. And the cabbage isso good for you!! The recipe literally calls for an entire head of cabbage, which makes the soup nice and thick and filling without all of the calories.
But the secret to this recipe is making homemade ham broth. Oh my goodness, I didn’t discover ham broth until I was in my twenties, and it pretty much changed my life. Ham broth is my absolute favorite broth to cook with, because it’s nice and naturally salty andamazingly flavorful. And it’s really inexpensive and easy to make when you just simmer some ham hocks in water for a few hours. Trust me — you’ve gotta try it. It is comfort food at its best.
Speaking of comfort food, I’m excited to say that we are going to be giving away10 copies of the Cooking For Comfort ECookbook from the National Pork Board. A bunch of my favorite food bloggers have contributed recipes to the project, along with Chef Michelle Bernstein (James Beard Award winner) and Ray Lampe (BBQ expert).
So cheers to comfort food on chilly months! Hope that you are all staying warm and enjoying the holiday season. :)
Cooking For Comfort ECookbook GIVEAWAY
How To Enter:
Simply leave a comment below about your FAVORITE kind of comfort food to enter. We will select 5 winners to each receivetwo cookbooks, which will be mailed directly to you. (Winners will be chosen by random.org, US residents only please.)
This cabbage and ham soup is overflowing with delicious, comforting flavor. And all of that cabbage is good for you, too!
Ingredients
Scale
2 cups diced or shredded ham
2 tablespoons olive oil
1 onion, finely diced
2 large carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
10 cups ham or chicken broth*
1 2-pound head cabbage, cored and roughly diced
2 bay leaves
Salt and pepper
Instructions
In a large saucepan or small stockpot over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until starting to become translucent, about 5 minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until the carrots and celery are crisp-tender, about 3 minutes. Add the ham, broth, cabbage, and bay leaves and bring to a boil over high heat. Reduce to a simmer, cover, and cook until the cabbage is tender, 15 to 20 minutes. Add salt and pepper to taste. Remove the bay leaves before serving.
*To make ham broth, combine 2 smoked ham hocks, 1 carrot, 1 celery stalk, 1 onion (quartered), 2 bay leaves, 1 teaspoon whole peppercorns and 4 quarts water in a large stockpot. Bring to a boil over low heat, reduce to a very gentle simmer, cover and cook until the meat falls off the ham hocks, 3 to 4 hours. Strain the broth and add salt and pepper to taste. Makes about 3 quarts.
Disclaimer: This is a sponsored post and giveaway from the National Pork Board. All opinions are 100% my own as always. I’m honored to be a part of the Comfort of Cooking ECookbook, so was excited to share about it with you. Thank you for supporting the brands that make this site possible.
The Cabbage Soup Diet is a short-term weight loss diet. Proponents of the diet say that it can help you lose up to 10 pounds (4.5 kg) in a single week, but many health experts warn that the diet does not promote health and wellness, and results are unsustainable.
There is no scientific evidence to suggest that the cabbage soup diet is safe or effective for weight loss. No health authorities recommend following the diet. Proponents of the cabbage soup diet also encourage people not to exercise while following it.
Typical soup diets are fad diets that are not backed by science. They may have health risks and other drawbacks. Eliminates healthy foods: Experts agree that an all-soup diet would eliminate otherwise healthy food groups, such as fruit and grains, and lead to nutrient deficiencies and imbalances.
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.
Vegetable soup. Lean protein from chicken combined with a variety of vegetables can make a satisfying and low-calorie soup that can help you feel full and satisfied.
The diet plan is extremely rigid. Most of the weight lost will likely be water weight. The diet is only meant for short-term weight loss. The diet does not yield long-term results and most dieters will gain the weight back as soon as they stop the diet.
Cabbage soup is low in calories and can be filling, thanks to the fiber that the veggie provides. Most variations of this diet suggest that people eat this soup two to three times a day, although some variations enable the participants to consume even more of the soup.
They are high in calories and sugar, so they are not recommended on the cabbage soup diet. High-Fat Foods: Foods rich in saturated fats, such as fried foods, fatty cuts of meat, full-fat dairy products, vegetables like avocado, and high-fat sauces or dressings, should be avoided. It is also recommended to avoid eggs.
To lose 10 pounds in one week, you'll need to burn between 3,500 and 5,000 calories more than you consume each day by restricting your diet to small portions of nutritious yet low-calorie foods, and significantly increasing your aerobic exercise with interval training, sports, and other vigorous activities.
Eat only soup and fruit. Drink unsweetened tea and coffee. (Stick with water, unsweetened fruit juice and cranberry juice, but no diet soda, no carbonated beverages, no alcohol.)
As it's fermented by bacteria in the gut, gas is produced, which is why you may experience flatulence and discomfort after eating these foods. They also are sources of sulfur-containing glucosinolates, plant compounds noted for their antioxidant and anti-inflammatory effects.
Additionally, you can try blanching the cabbage briefly before cooking to help reduce bitterness. The most common error in cooking cabbage occurs when it is over cooked or in water. You should be cooking it dry, as in no water. Use a good quality oil and caramelize your thinly sliced cabbage it will not get bitter.
It will likely leave you feeling hungry, weak, and bored. You might even feel sick. And if you follow the Cabbage Soup Diet for more than a week, you could run short on key nutrients. Nor does the diet encourage the necessary lifestyle changes you need to make in order to be healthier and have lasting weight loss.
Losing 20 pounds in 1 month may be easier than 2 weeks, but it's still unrealistic for most people. Once again, it comes down to your TDEE and simple math. To lose 20 pounds in 1 month, you'd need to create an average deficit of 2,500 calories per day for 4 weeks.
Broth-based soup diets generally last for 7 days. However, some can last as long as 10–14 days. Over that time, proponents of a broth-based diet claim you can lose up to 10 or even 20 pounds (4.5 to 9 kg). On a broth-based soup diet, cream-based soups are restricted, as they're higher in calories and fat.
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Introduction: My name is Amb. Frankie Simonis, I am a hilarious, enchanting, energetic, cooperative, innocent, cute, joyous person who loves writing and wants to share my knowledge and understanding with you.
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