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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
4 teaspoons margarine |
1/2 cup diced onion |
1 clove garlic, minced |
8 ounces cubed cooked ham (1 inch cubes) |
1/2 cup sliced mushrooms |
4 cups shredded green cabbage |
2 cups sliced carrots (1 inch thick slices) |
1 bay leaf |
1/4 teaspoon caraway seed |
1/4 teaspoon pepper |
2 cups water |
2 packets instant beef bouillon |
1 tablespoon cornstarch, dissolved in |
2 tablespoons water |
Directions:
1. In a 5 quart saucepan or Dutch oven heat margarine until bubbly and hot.
2. Add onion and garlic and saute until onion is softened.
3. Add ham and mushrooms and saute for 2 minutes.
4. Add cabbage, carrots, bay leaf, caraway seed and pepper and continue sauteing for 5 minutes longer.
5. Stir in water and broth, bring to a boil.
6. Reduce heat, cover and let simmer, stirring occasionally, for 30 minutes.
7. Stir in dissolved cornstarch and let simmer, uncovered, until mixture thickens, about 5 minutes.
8. Remove bay leaf before serving.
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