Tangy Ham, Cabbage and Potatoes
M. Diane Sherman
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- 2 c
- cubed cooked ham
- 1 medium
- head of cabbage
- potatoes, cut in 2 inch cubes
- 1/4 tsp
- sage, dried
- 1 tsp
- 1/2 tsp
- fresh ground pepper
- 3 - 4 Tbsp
- cider vinegar
1Brown ham lightly in heavy pan or dutch oven.
2Coarsely shred cabbage with knife. Add to ham with potato cubes, seasonings and vinegar.
3Cover tightly. Cook over low heat one to one and 1/2 hours. Stir lightly after 1/2 hour of cooking.
4You need a container with a tight fitting lid, otherwise it may burn.
You may add more ham than the recipe calls for, and I add the higher amount of vinegar.