Skillet Cabbage and Ham

I'm really a very predictable person. I like order, rules, and routine. My life is very regimented, and while lots of people would think that's really boring, it suits me just fine! But sometimes I wonder if I rely on my routine a little too much. After all, I'm the person who forgets to brush my teeth if my morning routine gets out of whack...really. That's happened on more than one occasion. Even my weekends have routines. Saturdays, I clean up the house and wash clothes. On Sunday, we go to church and I do my grocery shopping. But last night, I did something out of my routine, and tonight I was thanking myself for it!
Each Sunday before I go to the grocery, I make my menu for the week based on the leftovers in the fridge, what's on sale, and what sounds good. I knew that I had Skillet Cabbage and Ham on my list, as well as a soup (that you'll see later this week). Well, last night, instead of just shoving my produce in the fridge after coming home from the grocery, I "processed" it for some of my meals!
This delicious Skillet Cabbage and Ham started out as a small head of cabbage and two big ol' carrots, which were chopped and shredded--last night! It was so nice to not have to do that tonight after work! When I got home and started fixing supper, all I had to do was chop an apple, dice up some ham, sprinkle in some dry ingredients, and add some chicken stock and vinegar. Dinner was ready in no time, and with very minimal effort. David and I have had this meal before, but it was long before I started my blog. It's unlike most things we eat, which always makes for a nice change of pace. I really think of it as a fall meal, but you could certainly enjoy it any time of year. We added some roasted butternut squash and were quite happy with our little menu. I made a few adjustments to the original recipe, and I'll put my changes in parenthesis. I hope you enjoy!

Skillet Cabbage and Ham

Family Circle Magazine, December 2008

2 Tbs. olive oil

1/2 large head of green cabbage, thinly sliced

2 large carrots, peeled and shredded

1/2 cup white wine (I used chicken broth)

10 oz. ham, cut into bite sized pieces

1 large apple, cored and diced (I used a Golden Delicious)

1 Tbs. apple cider vinegar

1 1/2 tsp. caraway seeds

1/2 tsp. salt

1/4 tsp. black pepper

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

Stir in wine (or broth) and simmer for 1 minute. Add ham, apple, vinegar, caraway seeds, salt, and pepper. Simmer on medium 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.