I found many ham and cabbage recipes online which I used as a base to tweak this one. It's so very good, and simple.
1/2 a medium sized cabbage head, cored and chopped into bite size pieces
1 to 1.5 pounds of smoked ham steak with fat in it cut into bite sized pieces – no honey or brown sugar ham, check the carbs.
8 oz 12oz of fresh sliced mushrooms
1 can of Italian style diced tomatoes 14.5 oz
1 medium sized onion, sliced into 2 inch strips or chopped
1.5 cups of chicken or veggie broth
2 tbsp of minced garlic
2 tbsp of butter
salt and pepper to taste
1/2 tsp of Italian spices
You will need a large
1) add butter, ham, and onions to a large deep pan with a lid and cook on med-high for about 7 or 8 minutes until the onions start to get translucent.
2) add garlic to the pan, and salt and pepper to taste, I used a 1/2 tsp of pepper and no extra salt because the chicken broth is already salty. Cook and stir for another 2 to 3 minutes when it starts smelling nice, add the Italian spices at the end.
3) add the chopped cabbage to the pan and stir, it can be very bulky so it takes a bit of care to stir it all, cook 4-6 minutes, then add your broth, the diced tomatoes juice and all and cover the pan. Let it cook for at least 12 minutes, but it may take longer if you have thicker pieces of cabbage that don't soften quickly, so keep cooking it is almost to the softness you like,
4) add the sliced mushrooms to the pan and mix them in, cover and cook another 5 to 6 minutes, until your mushrooms are cooked and to a texture you like.
It comes out very tasty, don't be afraid to experiment, sometimes I add tomato sauce to the mix as well as broth, and really you can do anything you want, you can even make it more of a soup by adding 3 cups of broth or more. Sometimes I double up the mushrooms as well. I don't use a lot of Italian spices, I like the ham and cabbage to shine.
It's very comforting to consume, not like mac-n-cheese which I dearly miss, but it really satisfies my tummy.
by aAliebn
Dining and Cooking