• 2 C. Nueske's Smoked Ham, julienne strips
• 1 onion, diced
• ½ C celery, sliced
• 2 C cabbage, shredded
• 3 medium potatoes, peeled and cut into ½-inch cubes
• 6 C chicken stock
• 2 Tbsp flour
• ½ C sour cream
• 2 Tbsp butter
• ¼ tsp salt
• Pepper to taste

Heat butter in 6-quart pot over medium heat. Add onion, celery and cabbage; season with salt and pepper. Stir over low heat until tender (about 7 minutes). Add potatoes, ham and chicken stock. Bring to a boil over high heat. Turn to medium heat and cook partially covered for 20 minutes. In separate bowl, stir flour into sour cream. Slowly add 1/4 cup warm chicken stock to sour cream mixture, whisk together and pour into soup. Stir well and serve hot.