I recently posted a slow cooker version of this ham and cabbage soup. It takes about 6 hours but it is well worth the wait.
If you don’t have that long or like me you have gone a bit ‘pressure cooker mad’, you might want to try this version. Once the cooker is up to pressure it takes just 20 minutes.
- Preparing the vegetables
- Pressure cooking (20 mins)
- Pulling the ham
- 1 chefs knife
- 1 vegetable peeler
- 1 pressure cooker
- 1 ham hock
- 1 brown onion, diced
- 1 carrot, sliced
- 3 celery stalks, diced
- A handful of celery leaves, torn
- 1 bay leaf
- 1 medium cabbage, chopped
- 2 garlic cloves, finely minced
- 1 litre chicken or vegetable stock (or less if your pressure cooker is smaller)
- Salt and pepper, to taste
Preparing the vegetables
This is always the fun bit for me. 🙂
Prepare the following ingredients and add them to the pressure cooker:
- 1 brown onion
- 1 carrot
- 3 celery stalks
- A handful of celery leaves
- 1 bay leaf
- 1 medium cabbage
- 2 garlic cloves
Just look at the colours:
Add the 1 litre chicken or vegetable stock and pop the ham hock on top.
Note: check your pressure cooker can handle that much liquid.
Pressure cooking (~20 mins)
Put on the lid and set your pressure cooker to 20 minutes. Let the pressure dissipate passively if you have the time.
Pulling the ham
By now the meat should be falling off the bone. Pull the whole hock out in one go, if you can, to avoid losing any small bits of bone in the soup.
Pull and chop the ham and add it back to the soup. Mix everything gently then add pepper and salt to taste.
Serve piping hot with garnish of choice and perhaps some crusty bread.
This soup freezes well and I take it to work for the perfect snack or lunch.
Here are a few soup posts and I thought you might like to see a few pork posts too.
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