Saturday, October 31, 2009

Skillet Cabbage and Ham

2 T. olive oil
1/2 lg head cabbage thinly sliced
2 lg carrots, peeled and shredded
1/2 c. white wine
10 oz. ham steak, cut into bite size pieces
1 lg apple, cored and diced
1 T. cider vinegar
1 1/2 t. caraway seeds
1/2 t. salt
1/4 t. black pepper

Heat oil in a lg nonstick skillet over med-high heat. Add cabbage and carrot and cook, covered, for 5 minutes, stirring occasionally.

Stir in wine and simmer for 1 minute. Add ham, apple, vinegar, caraway, salt and pepper. Simmer on med heat for 5 minutes, uncovered, stirring, until cabbage and apples are tender and most of the liquid has cooked off.

Cover and let stand a few minutes before serving.

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