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Ham and Cabbage Combo
Feast on this popular German style dish - a classic combination on a cold, wintry night. Apples add vitamin C and healthy fibre. Ham is a good source of iron, zinc and B complex vitamins. Carrots have a high vitamin A content
Ingredients
1/2 small head green cabbage
2 small Granny Smith apples, peeled, cored and thinly sliced (about 1 1/2 cups)
1 brown-skinned onion, thinly sliced (about 1 1/2 cups)
1 cup grated carrot
1 cup unsweetened apple juice
4 teaspoons red wine vinegar or cider vinegar
1 teaspoon white sugar
1/4 teaspoon freshly ground black pepper
100g lean cooked ham, cut into julienne strips (about 1 cup)
Chopped parsley for garnish
Preparation
Slice cabbage in half.
Slice each half into thin shreds.
In a large, deep, non-stick frying pan, or ceramic-lined cast iron casserole, combine cabbage, apples, onion, carrot, apple juice, vinegar, sugar and pepper.
Mix well.
Cook cabbage mixture over a medium heat, stirring frequently, until just tender, about 10 minutes.
Add ham to pan.
Cover pan with a lid or use foil.
Simmer for 30 minutes, stirring occasionally.
Sprinkle with chopped parsley.
Serve immediately.
Variation
If ham is not available, you may substitute prosciutto, or cooked chicken or pork.
For an even healthier choice, add assorted thinly sliced or diced vegetables, such as beetroot, swede or kohl rabi.
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