Here is the original recipe. Below are my changes.
1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 pound ham steak, cubed
1/2 medium head cabbage, chopped
1 cup water
2 large potatoes, sliced thick
3 carrots, chopped
1/2 teaspoon celery seed
1/2 teaspoon caraway seed
1/2 teaspoon paprika
Salt and black pepper to taste
3 cups firmly packed greens, such as spinach, chard or beet tops
1.Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.
2.Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
3.Reduce the heat to medium low, stir in greens and adjust seasonings. Cook for ten more minutes.
**I didn't add potatoes, but added great northern beans instead. I put them in with the cabbage, and it made them mush, which was awesome to make a thick soup. I then added more beans to the end to have some whole ones. I would guess I used 2-3 cups of beans.
**You will need A LOT more water. You may choose broth to make it richer.
**I added a couple of stalks of celery, and went easy on the carrots.
**I had no way near 1 lb of ham, but it did give it great flavor.
**I used escarole, cuz I love it. Yum.
**I didn't use paprika, but did with the celery and caraway seed. I was surprised at how I enjoyed the flavor.