Cooking Directions

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the onions and garlic and cook for 3 minutes or until tender, stirring occasionally.
• Stir the broth, 1/4 teaspoon ground black pepper, cabbage, potato and ham in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the potato is tender. Stir in the parsley and caraway seed, if desired.

Ingredients

• 1 tablespoon vegetable oil
• 2 large onion, chopped (about 2 cups)
• 1 clove garlic, minced
• 6 cups Swanson® Chicken Broth
• 3 cups shredded green cabbage
• 1 large white potato, diced (about 2 cups)
• 4 ounces (1/2 of an 8-ounce package) cooked hamsteak, cut into 2-inch-long strips (about 1 cup)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon caraway seeds(optional)