Ingredients
- 10 potatoes (peeled)
- 1 salt pepper
- 2,400 ml chicken stock
- 270 gr cabbage thinly (red sliced)
- 230 gr ham (cooked cut into)
- 45 ml olive oil
- 3 gr caraway seeds
- 2 gr cumin seeds
- 2 gr 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.
