Ingredients
1 medium cabbage, coarsely shredded
2 medium onions, sliced
2 garlic cloves, minced
2 large potatoes, peeled and cubed
3 cups ham, cubed
1/2 teaspoon paprika
6 cups chicken broth
3 tablespoons butter
3 tablespoons flour
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric butter churn — artisan butter from cream in minutes
Hand blender for emulsifications, purees, soups, sauces
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In a stockpot or Dutch oven, saute onions and garlic until softened. Add cabbage, potatoes, ham and paprika. Pour in chicken broth, and add a little water if needed to cover ham and vegetables. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes. Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl. With the butter and flour make a roux in your stockpot or Dutch oven. Slowly add reserved liquid, stirring constantly over medium heat until sauce thickens slightly. Add salt and pepper to taste. Stir in the cooked vegetables and meat and simmer a few minutes to heat through.