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In large stock pot heat olive oil til it begins to smoke, add ham and bacon saute' till bacon begins to cook becoming translusent then add celery, onions, garlic, and wax pepper,s, cook until fat begins to carmalize botton of stock then add in dry spice mix. combine water with chicken and ham base for a stock, deglaze pot with stock, bring to boil hold at boil about 20 minutes add cabbage and potatoes continue boiling 30 minutes, remove leaves and serve
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