Monday, September 7, 2009
"SKILLET CABBAGE AND HAM"
2 tablespoons olive oil
1/2 head of cabbage,thinly sliced ( about 8 cups )
2 large carrots, peeled and shredded
1/2 cup white wine
10 ounces ham steak, cut into bit size pieces
1 large apple, cored and diced
1 tablespoon cider vinegar
1 - 1/2 teaspoons caraway seeds
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oil in a large nonstick skillet over medium-high heat. Add cabbage and carrots, cook covered for 5 minutes, stirring occasionally.
Stir in wine and simmer for 1 minute. Add ham, apple, vinegar, caraway seeds, salt and pepper. Simmer on medium heat for 5 minutes, uncovered, stirring until cabbage and apples are tender and most of the liquid has cooked off.
Cover and let stand a few minutes before serving.