Ham and Cabbage Skillet

I plan on making this simple, simple dish on Friday when I will have leftover Thanksgiving ham. I’ve made a similar version with sliced turkey sausage so I know it works out well.  I seem to recall that cabbage of my childhood wreaked of a sulphery scent from being over-boiled.  This preparation seems to avoid that by having the cabbage sauteed without liquid first to caramelize the sugars slightly, and only a small amount of broth added near the end. It’s also important not to cook for too long.  This is a great way to use up leftover ham or kielbasa, or leftover coleslaw mix.  I like to serve this with baked sweet potatoes and a fresh salad with greens and fruit, like a green salad and orange slices, or a pear and arugula salad.

Ham and Cabbage Skillet
1/2 onion, thinly sliced
1/2 cabbage, cored and thinly sliced
1 cup leftover ham, diced
1 clove garlic
1/2 cup chicken stock
Black pepper

In a medium high skillet, saute onion in a small amount of olive oil until translucent.  Add ham, garlic and cabbage and saute for about 5 minutes until cabbage begins to wilt and brown slightly on the edges.  Pour chicken stock over mixture, and let simmer for 2 minutes to soften vegetables slightly.  Stir to combine and serve immediately. Note: to make this heartier, you can stir in one can of drained white beans at the same time you stir in the chicken stock.

shared at Tempt My Tummy Tuesday and Ultimate Recipe Swap