Emma Frisch

Ingredients

• 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

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat.
2. When the oil is hot, add the onions and saute until they become translucent.
3. Add the ham and saute for about 1-2 minutes, until it begins to brown.
4. 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.
5. Add the cabbage and remaining cup of stock. Stir well and simmer the braised cabbage for about 35 minutes.
6. 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.
7. 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.

Notes