Cabbage and Ham Cheese Soup - cabbage

Method

• Cut the ham and cabbage into 1 - 1.5 cm cubes.
• Heat vegetable oil in the frying pan, add the ham and fry on medium heat for 1-2 minutes.
• Then, add the cabbage and fry for 2-3 minutes.
• When the cabbage has become fragrant, add 200 ml water (not listed) and soup stock cube and simmer over high heat with the lid on.
• When it has come to a boil, add milk and cook on medium low heat, taking care not to let it boil over.
• Just before it comes to a boil, add the cheese coated with flour.
• Check the taste and adjust the taste with salt and pepper.
• When the soup has lightly thickened, turn off the heat.
• Pour into serving bowls.