On Sat, 13 Dec 2014 13:07:02 -0500, Ed Pawlowski > wrote:

>On 12/13/2014 12:46 PM, Brooklyn1 wrote:
>> Ed Pawlowski wrote:
>>> Julie Bove wrote:
>>>
>>>> Have you decided what you will make or serve?
>>>
>>> Picked up our bone in ham from Nodines last week.
>>> It is a big ham so some will be frozen for the future.
>>> Ham means cabbage soup the following week.
>>
>> Cured or fresh?
>>
>> Never occurs to me to put ham in cabbage soup, perhaps smoked cured
>> ham for a sauerkraut soup/braise of sorts... to me cured ham invokes
>> bean/pea soup... can't think of a soup with fresh ham, maybe a Chinese
>> restaurant soup with julienned roast fresh ham/pork.
>
>Cured. My wife put the bone in the pot for starters, then adds some cut
>up ham, potatoes, carrots, celery,a can or two of tomato soup, and
>finally the cabbage. Her mother made it that way and so it continues.

I make a cabbage soup the same but with beef (chuck), and sweet n'sour
with some raisins and a little fresh lemon. Actually I make it in my
16 qt pot but it's about half filled with stuffed cabbage, the
remainder is cabbage soup, two dishes in one pot. I don't use canned
tomato soup, I prefer canned whole tomatoes. I don't like onions or
garlic in my cabbage soup, and no celery either. I make it the same
way my mother and her mother before her made it. My father could
easily eat a gallon of cabbage soup.