1/4 cup (1/2 stick) of butter or margarine 1 cup of chopped celery 1 cup of chopped onion 1/2 cup of chopped green pepper 1 garlic clove, crushed 2 tablespoons of all purpose flour 1 teaspoon of dried oregano leaves 1/4 teaspoon of crushed bay leaf 1/4 teaspoon of pepper two 10 3/4 ounce cans of undiluted chicken broth water 1 1/2 cups of ham, cut into 1/4 inch wide julienne strips 3 cups of shredded green cabbage sour cream, optional
In 2 tablespoons of butter in 5 quart Dutch oven, over medium heat, sauté celery, onion, green pepper and garlic, stirring until onion is soft, about 5 minutes. Add flour, oregano, bay leaf and pepper, continue stirring until well blended, about 2 minutes. Combine the chicken broth with water to make 4 cups. Gradually add chicken broth and ham to vegetable mixture, stirring to blend. Bring to boiling, reduce heat, simmer, covered, 20 minutes. Meanwhile, in remaining 2 tablespoons of butter in medium skillet, sauté shredded cabbage, stirring constantly, about 3 minutes. Add 1 tablespoon of water, cook, covered, just until cabbage is crisp, not soft. Add cabbage to soup. Serve, if desired with sour cream. Makes 6 servings
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