I have this soup simmering on the hob right now, and let me just say, this is the cure-all remedy I’ve been needing all week. Few things can beat a smoky, warming soup when you’re feeling poorly, and you can’t beat throwing in the odd ham shank either!
Ham shank and cabbage winter soup
3 tsp rapeseed oil
500 g smoked ham shank
1 head spring cabbage, shredded
1/2 head white cabbage, shredded
4 carrots, roughly chopped
3 onions, chopped
1 head garlic, chopped
5 large tomatoes, quartered
2 L water
A beef stock cube
Salt to taste
5-6 slices jalapeños
A splash of balsamic
Sauté onions in oil until softened, then the garlic, cabbage and carrots. Add the ham shank to the pot and add stock cube, then water to cover. Also add the rosemary and thyme. Season.
Simmer for at least 1 hour, but preferably for as long as possible. Remove the ham shank and shred the meat before returning to the pan.
Add the tomatoes to the soup and simmer gently a further 15-20 minutes. Serve with crusty bread, under a cost blanket. Preferably with a dog at your feet.