Ham Hock and Cabbage Soup

Cook Time 2 hours

Servings 6

Ingredients

1kg smoked ham hock

1 small savoy cabbage, quartered

1L chicken stock

2 potatoes, peeled and quartered  

1 onion, peeled and cut in half

4 cloves of garlic

2 carrots, peeled and cut into 6

3 stalks of celery, cut into 3 cm batons

4 sprigs of thyme

2 bay leaves

3 sprigs of parsley

Pinch of salt

Method

Place the onion, carrots, celery, garlic, cabbage quarters, herbs, potatoes, ham hock in a large stock pot.

Pour in the stock and add enough water to cover the hock and vegetables. Bring it to a boil and then turn down to low. Cover with a lid. Cook for 1.5-2 hours or until the ham hock meat is falling off the bone.

Remove the hock and vegetables. Shred the meat, discarding fat, skin and bones.

Taste the broth to check the seasoning.

Portion vegetables and ham hock between plates and ladle over the broth.