Directions:
- Combine the stock, ham hock, and cabbage in a large stockpot; bring to a boil. Reduce heat to low; cover and cook until the potatoes are soft, about 30 minutes. Carefully separate the meat from the bone of the ham hock and dispose of the bone, adding the meat back to the soup. Stir in the cream; season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.57 Kcal (442 kJ) | ||
| Calories from fat | 15.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 3% | |
|---|---|---|---|
| Cholesterol | 5.11mg | 2% | |
| Sodium | 259.83mg | 11% | |
| Potassium | 377.99mg | 8% | |
| Total Carbs | 17.4g | 6% | |
| Sugars | 6.02g | 24% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 6.06g | 12% | |
| Vitamin C | 13.8mg | 23% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.4mg | 2% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 43.95 Kcal (184 kJ) | ||
| Calories from fat | 6.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 3% | |
|---|---|---|---|
| Cholesterol | 2.13mg | 2% | |
| Sodium | 108.18mg | 11% | |
| Potassium | 157.38mg | 8% | |
| Total Carbs | 7.24g | 6% | |
| Sugars | 2.51g | 24% | |
| Dietary Fiber | 0.99g | 10% | |
| Protein | 2.52g | 12% | |
| Vitamin C | 5.8mg | 23% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.2mg | 2% | |
| Calcium | 13.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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