It's that time of year where we end up with a lot of leftovers. Use leftover ham with this one pot dish with cabbage and potatoes. You can serve this alongside pork or chicken.
Cook Time: 45 mins
1/4 cup canola oil or avocado oil
1 medium onion, chopped
1 cup diced ham
2 large cloves garlic, minced
10 cups coarsely chopped green cabbage
1 cup low-sodium chicken broth
2 medium Yukon Gold potatoes, cut into 1/2-inch chunks
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon cider vinegar
Heat oil in a large pot over medium-high heat.
Add onion and cook, stirring, until starting to brown, about 3 minutes.
Add ham and garlic; cook, stirring, for 1 minute.
Add cabbage, broth, potatoes, salt and pepper. Bring to a boil, then reduce heat to maintain a simmer; cover and cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Remove the lid, increase heat to medium-high and continue cooking and stirring until most of the liquid has evaporated, 10 to 12 minutes.
Stir in vinegar.
Source: Eating Well, Carolyn Casner