This dish, this is ‘poor folks food’ as my Daddy used to call it. Why? Well we were poor, I mean really poor growing up and this is what we ate. Thing is, I never looked upon is as ‘poor’ food but rather as comfort food. It was warm, filling and just felt like it hugs your ribs through out the day. It had your veggies, proteins and dairy in it plus honestly, it fed a ton.
Now I call it ‘stoup’ as it’s a cross between a soup and stew. It’s thicker than a soup but not as thick as stew. It’s chunky but has a broth that is FANTASTIC when you dip hot buttered buns into after everything else is gone.
I can remember one winter growing up it was particularly cold. So cold they actually “thought” about closing down the schools for a day. I say thought as they never EVER closed school for it being too cold. We just bundled up more and toughed it out. Today I swear if a snowflake falls, kids immediately get a 2 hour delay. I call foul! We didn’t get that!
…ever!
Anyway, as I was saying it was really, really cold. When I got home from school (meaning my bus dropped me off and my Daddy picked me up at the bus stop) as I was walking up the sidewalk I could smell this dish. I was sooooooooo excited as this dish meant home. It was pure comfort. This dish is simplistic; rustic even.
I walked in and there were my siblings, Mom and a couple of our neighbors. Apparently they were going to play poker that night. Good times to say the least!
I hurried up, got out of my ‘good clothes’ and ran back into the kitchen ready to chow down on this.
I think I had 2 bowls of this, heck maybe even 3 before my tummy said ‘No Mo!’. I helped clean up, wipe down the table and wanted to play cards with the big folk. I ran to my room, got my little piggy bank and proceeded to play Quarter-Dime-Nickle poker. Now what’s funny is that the big folk never ‘let’ the kids cheat or get away with stuff. If we were going to play we were going to realize that it’s called gambling for a reason. That you can lose or you can win. What was cool is after us kids lost our money or even the big folk, we’d go to playing other card games. It was good old fashioned wholesome fun. No video games, no tv, no movies… It was the type of fun where you actually got to laugh with folks face to face and just create great memories.
Crockpot Ham Potato Bean Cabbage Stoup
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Ingredients
- 1 medium head of cabbage, cored and rough cut into 1-2” pieces
- 4 medium red potatoes (skin on or off)
- 2 cups fresh green beans cut into 1 1/2” sections
- 1 small white onion, cut into small chunks
- 2 ½” thick ham steaks cut into 1”x1/2” thick cubes
- 4 cups chicken stock, preferably homemade
- 2 tsp fresh black pepper
- 1-2 tsp kosher salt
- 1 whole bay leaf
- 4 Tbl butter
- 1/4 cup flour
Instructions
- Place half of the cabbage, onions, potatoes, beans and ham down in the crock pot.
- Season with half of the pepper and salt.
- Add in the bay leaf.
- Add the remaining cabbage, onions, potatoes, beans and ham along with the remaining salt/pepper.
- Pour 3 cups of the stock over top.
- Place the lid on and cook on low for 7 hours or 4 for high.
- minutes before the dish is done, add in the butter and stir gently.
- After 10 minutes, put the flour and remaining 1 cup of stock in a jar and shake to make a slurry.
- Pour this into the crock pot, stir and replace the lid cooking for at least 10-15 minutes.
- Remove the lid and allow to cool for 10 minutes.
You don’t cut up the potatoes?
This is very similar to what my Italian mom made – we were also quite poor but we had these great, inexpensive meals and also lots of card and game playing. Thanks for the memories and for a great recipe. Rustic, yes and a heckuva lot healthier than Top Ramen or packaged foods. You made my whole day. :)))
Hi Marianne 🙂
You are most welcome! Sometimes simplicity is best – it seems more ‘honest’ and real ya know? OMG don’t even get me started on packaged foods. *shudder*
And thank you so very much for your kind words!
Best Kitchen Wishes!
I made this last night and shouldn’t say how many helpings I had! 🙂 I couldn’t wait for leftovers the next day! Wonderful recipe for a cold nigh!
HAHAHA I won’t tell Shannon *wink* So thrilled you loved it!
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★★★★★
When does the white onion get added?
Hi Renee!
Sorry I missed that. Half with the first layer of cabbage and the rest with the 2nd layer.
I’ve updated the recipe accordingly.
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★★★★★
Thanks for the quick reply. I did end up putting the whole thing on top so we will see how it tastes. Hopefully it’s a hit!
Nah you’ll be fine with putting it all on top. It all gets ‘mixed’ when you scoop it out. Let me know what you think!
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★★★★★
Whole family really enjoyed it. I served it with biscuits (although I think a sourdough bread would probably accompany it best). It’s a keeper and will make it again. Thank you for sharing your recipe! : )
That’s awesome to hear Renee; thank you! Oh yum… crusty sourdough would rock with this!
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★★★★★
The recipe calls for ‘…Ham steaks’ about how many steaks do you use? Or how many pounds? Looks like something my husband would love. Can’t wait to make. Thanks!
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Hi Lenorth!
It calls for 2 (Two) – 1/2″ thick steaks. Honestly I’ve never weighed them. Mine steaks are about 8″ round. Honestly it’s your call – you can add more or less. For me this was a good balance in flavor. I got about 4-5 cups of ham cubes for mine but then again they aren’t small pieces.
This is one of my favorite comfort foods. Let me know what you think!
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★★★★★
This is a VERY German recipe. It’s actually a combination of two recipes we make. “Cabbage Soup” or “Cumpsparsh” as it’s known in German and a Green Bean Soup. Our Green Bean Soup has Summer Savory in it, which I would think would just put this recipe “cover the top” along with a dallop of Sour Cream!!
That makes sense Michelle since my Dad was German and my Mom was Slovak *wink*. How much summer savory do you think you’d add? That intrigues me!
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★★★★★
Can’t wait for supper tonight! Using fresh green beans, cabbage,and onion from my garden.my mom always called this a boiled dinner to. I call it delicious! Never used the chicken stock or flour but going to tonight! Thanks for the ideas
Hi Patti!
The stock and the flour add more depth of flavor and thicken it up just slightly. Ohhhhhhhhhhh I love using fresh veggies like you are. I can’t wait to hear what you thought of it.
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★★★★★
Mmm Mmmm This sounds similar to what I make. I call it “Boiled Dinner” lol Except I use rutabega’s instead of taters!
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Hi Julie!
You know I’ve never had a rutabaga in my life! Weird, huh?! Yeah this is just pure comfort food for me. Those nights when it’s too bad out to go to the store and you literally use what you have on hand.
Best Kitchen Wishes!
★★★★★