Ingredients
- 10 potatoes (peeled)
- 1 salt pepper
- 10 cups chicken stock
- 3 cups cabbage thinly (red sliced)
- 1 cup ham (cooked cut into)
- 3 tablespoons olive oil
- 1 teaspoon caraway seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 6 slices leeks thinly (sliced)
In a large stock pot heat cumin, caraway and fennel seeds over medium heat until lightly toasted and fragrant; do not burn. Remove to a small plate. Add oil and heat over medium-low heat. Add leeks and cook until soft, about 5 minutes. Add potatoes, ham and stock, bring to a boil, then add cabbage and reserved seeds. Reduce heat and simmer until potatoes are tender, about 15 minutes. Season to taste with salt and pepper.
