 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
I made this all-in-one dish often for my children when they were growing up. Now, I fix it when baby-sitting my grandchildren...they love it, too. It's easy to cook in one pot on the stovetop. Janet Tucker of Bellevue, Ohio Ingredients:
1 piece boneless fully cooked ham (16 ounces) |
6 medium carrots, halved lengthwise and cut into thirds |
4 medium red potatoes, quartered |
2 medium onions, cut into wedges |
1 bay leaf |
1 teaspoon dried thyme |
1 teaspoon peppercorns |
1 garlic clove, halved |
1/2 teaspoon whole allspice |
1/2 medium head cabbage, cut into wedges |
Directions:
1. Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string.
2. Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender; drain. Discard spice bag. Yield: 4 servings.
|
|