Ingredients Jump to Instructions ↓

  1. 1/2 Green cabbage

  2. 1/2 cup 99g / 3 1/2oz Butter

  3. 1 Onion - chopped

  4. 1/3 cup 20g / 0.7oz Flour

  5. 5 cups 1185ml Ham stock (chicken is fine)

  6. 1 Dried mushrooms, morel preferably - soaked in

  7. 1 cup 237ml Hot water - (reserve the Mushroom liquid) Salt - to taste Freshly-ground black pepper - to taste

  8. 1/2 lb 227g / 8oz Ham - cut in small Bite-sized cubes

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Boil the half head of cabbage in boiling water for 8 to 10 minutes, then drain it briefly and chop it finely. Melt the butter in a large saucepan, then toss in onions and saute until soft, then stir in flour and brown, stirring attentively. This always takes longer than you think, but it is worth the wait. When well browned, pour the ham (or chicken) stock in all at once, whisking. Add reserved mushroom liquid, bring to a boil, then reduce heat to a simmer. Add the rehydrated mushrooms, chopped, the cabbage, salt, and ham. Simmer for a few minutes. When ready to serve, ladle into bowls. Serve hot to 4 as a hearty lunch with sliced dumplings and a big draft of pilsener on the side.


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