Ingredients
4 cup chopped Cabbage about 1 small head
1 lb cubed ham
1/2 Large Onion chopped
3/4 lb Potatoes diced
3 small Carrots sliced
1 stalk celery sliced
1 tbsp minced Garlic
1/2 tsp Salt
1/2 tsp Black Pepper
6 cup Chicken Broth
1/2 cup butter
1/2 cup Flour
1 cup Milk
1 cup Heavy Cream
2 tbsp Fresh Parsley chopped
Instructions
In a large heavy pot, add cabbage, ham, onion, potatoes, carrots, celery, and garlic.
Season with salt and pepper.
Add broth and bring to a boil over medium heat.
Reduce heat, cover, and simmer about 15-20 minutes, until potatoes are tender.
In a small pan make a roux by melting butter and adding flour over low heat.
Stir to mix to a paste consistency and cook for 2-3 minutes.
Gradually add in milk and cream while whisking until smooth.
Add thickened mixture to the soup and stir until incorporated.
Simmer for another 15 minutes.
Garnish with parsley.