HAM AND CABBAGE

Ham and Cabbage image

I make this with "Porkette" a boneless, smoked trimmed pork shoulder butt made by the Freirich company. You can find it in the meat section, near the ham steaks - the Porkettes are wrapped in red packaging. If you can't find a Porkette, you can use a ham steak. NOTE - "Porkette" is not the same thing as the Italian "porchetta". You need a ham-type product in this recipe. This is great comfort food, and is particularly good in winter. It comes out as a sort of thick stew.

Provided by xtine

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs ham, Porkette or 3 lbs ham steaks
2 tablespoons olive oil
1 yellow onion, diced
1 carrot, diced
1 garlic clove, minced
1 head cabbage, cut into 1 inch cubes
1 idaho potato, cut into 1/2 inch dice
1 teaspoon dried thyme
1 teaspoon pepper

Steps:

If you are using a Porkette, remove it from the red packaging and remove the cloth netting from the meat. Cut the porkette into three equal pieces.
If you are using a ham steak, make a few small cuts around the edge of the ham steak to prevent it from curling up while it cooks.
Place the meat in a large stock pot and cover with water.
Bring to a boil, then lower heat and simmer for 30 minutes.
Remove the meat from the cooking liquid, RESERVE THE COOKING LIQUID AND SET ASIDE.
Cut the meat into 1 inch pieces and set aside.
In the stockpot, sauté the onion and carrot in the olive oil for 5 minutes. Add the garlic and sauté for 30 seconds or until garlic is fragrant.
Add the chopped ham, cabbage, potatoes, thyme, pepper, and one cup of the reserved cooking liquid, stirring well to combine.
Bring to a boil, then reduce heat to a simmer and cover. Simmer for 20 minutes, stirring occasionally. I find that once the mixture starts cooking, the cabbage releases enough liquid for the mixture to simmer, but if things look too dry to you, you can add more of the reserved cooking liquid. Just don't add too much - it's not a soup.
Remove one cup of the mixture and purée in a blender. Return the purée to the pot with the rest of the mixture, stirring well to combine (I use a stick blender, and puree a small amount of the stew right in the pot).
Porkette and ham are salty, and I don't ever need to add more salt. If you do decide to add salt, taste the mixture first, because there is a good chance you will over-salt it if you don't.