4 Serves
48 Mins
Heat the cooking oil in a large stock pot over medium-high heat.
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Vitamin E
2 mg / 15 mgVitamin K
218 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
95 µg / 400 µgCalcium
94 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
212 mg / 1,250 mgPotassium
949 mg / 4,700 mgSodium
898 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
5 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Add the chopped onion and minced garlic to the pot, cooking for 3 minutes until softened and fragrant.
Stir in the stock, black pepper, chopped green cabbage, cubed potatoes, and diced ham, then bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 25 minutes or until the potatoes are fork-tender.
Remove from heat and stir in the fresh parsley and caraway seeds before serving.
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