I grew up on this! My mother and grandmother made it quite often, especially during the colder months. The only differences were that they either used left-over baked ham or a good canned ham, like Hormel's Black Label. I actually like the texture of the canned ham better than the "real ham". It seems to boil well. Also they just used russet or Idaho potatoes, peeled and chopped. When I make it now I use a good chicken stock and sometimes substitute cauliflower or parsnips for the cabbage. To serve it, use a slotted spoon to spoon it onto the plate, and (this is a must in my opinion) slap a couple pads of butter on there, add salt and pepper. It's even great with sour cream! Thanks for posting this Shez. It brings back memories!
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I grew up on this! My mother and grandmother made it quite often, especially during the colder...