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Cabbage and Thyme Soup - Cowboy Kent Rollins


  • 7 cups water
  • 1 32 oz. carton vegetable broth or chicken broth
  • 1 8 - 10 oz ham hock
  • 1 head cabbage coarsely chopped
  • 3 large carrots peeled and sliced
  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon fresh thyme
  • 1 tablespoon smoked paprika
  • Salt and black pepper to taste


  1. In a large soup pot add the water, vegetable broth, ham hock, cabbage and carrots. Cover and bring to a boil. Let boil for about 10 minutes, stirring occasionally.

  2. Stir in the remaining ingredients and salt and pepper, to taste. Reduce the heat to a simmer. Let cook for about 40 minutes or until the vegetables are tender, stirring occasionally.

  3. Remove the ham hock. Salt and pepper again, if needed. Serve warm.

Recipe Notes

Tip: If you don’t have ham hock, you can also substitute with about 7 slices of thick-cut bacon.