Maple & Ham Braised Cabbage
- 2 tablespoons vegetable oil or olive oil
- 1/2 cup thinly sliced red onion
- 3 slices or 1/2 cup deli ham, diced
- 4 1/2 cups thinly shredded red cabbage
- 2 cups chicken, turkey or vegetable stock
- 2 tablespoons maple syrup
- 1 teaspoon sea salt
- a pinch of ground nutmeg
- 1/4 teaspoon cinnamon
- a pinch of ground clove
- a pinch of ground allspice
- 2 tablespoons finely minced parsley
- 1/3 cup yogurt
- Heat the vegetable oil in a large pot over medium-high heat.
- When the oil is hot, add the onions and saute until they become translucent.
- Add the ham and saute for about 1-2 minutes, until it begins to brown.
- Add 1 cup of stock and stir. Add the maple syrup, salt and spices and stir again. Reduce the heat to medium-low and simmer, uncovered, for about 3 minutes.
- Add the cabbage and remaining cup of stock. Stir well and simmer the braised cabbage for about 35 minutes.
- While the cabbage is simmering, make the parsley-yogurt sauce. Mix the parsley with the yogurt, and voila! Set in the refrigerator until you are ready to serve your braised cabbage and potatoes.
- Note: Try to find deli ham from a small butcher shop, where they either grow or buy pork from farms raising heritage animal breeds with sustainable farming practices. A good example is The Piggery, our favorite local jaunt. The taste is unrivaled to that of pre-packaged ham from an indiscernible location. An alternative is to get fresh slices at the deli counter of your supermarket.