A family favorite with the leftover ham from Christmas. Cabbage and Ham….YUMMY!!
Ham bone with ham attached, and any other leftover ham pieces
1 large onion roughly chopped
1 bay leaf
Optional 2 bouillon cubes
2 heads of cabbage cut into wedges
6-8 medium potatoes, peeled and cut into 1/8s
Salt and Pepper to taste
Place ham bone into huge stock pot, add onion, peppercorns, and optional bouillon cubes, cover with cold water and bring to boil, lower heat and simmer for 1 hour. Add cabbage wedges to simmering water. After 15 minutes, add the potatoes. Cook for about another 15 minutes and remove from heat.
Remove ham bone and separate the meat from the bone, return both bone and meat to the pot. Remove bay leaf and discard. Serve in large bowls, season to taste with salt and peppers, serve with rye bread for dunking. YUMMY.