Hearty Ham and Cabbage Stew: A Taste of Home

The scent of simmering cabbage always takes me back to my grandmother’s kitchen. I can almost see her now, sleeves rolled up, stirring a pot of something wonderfully comforting. While her version was vegetarian and simmered with potatoes, the memory of that aroma is inextricably linked to simple, satisfying meals. This Ham and Cabbage Stew, brimming with savory pork, echoes that feeling of warmth and nostalgia – a hearty dish perfect for chasing away the winter chill.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6
• Yield: Approximately 8 cups
• Dietary Type: Gluten-Free

Ingredients

• 3 lbs ham, Porkette or 3 lbs ham steaks
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 carrot, diced
• 1 garlic clove, minced
• 1 head cabbage, cut into 1 inch cubes
• 1 idaho potato, cut into 1/2 inch dice
• 1 teaspoon dried thyme
• 1 teaspoon pepper

Equipment Needed

• Large stock pot
• Cutting board
• Chef’s knife
• Blender or immersion blender

Instructions

1. If you’re using a Porkette, begin by removing it from its red packaging and carefully taking off the cloth netting that surrounds the meat. Then, cut the Porkette into three roughly equal pieces.
2. Alternatively, if you are using ham steaks, make a few small cuts around the edge of each steak. This will prevent them from curling up during cooking.
3. Place the ham (either the Porkette pieces or the ham steaks) into a large stock pot and cover it completely with water.
4. Bring the water to a boil over high heat, then reduce the heat to low and allow the ham to simmer gently for 30 minutes.
5. After simmering, carefully remove the ham from the pot. It’s important to reserve the cooking liquid; set it aside for later use.
6. Once the ham has cooled slightly, cut it into 1-inch pieces. Set these aside as well.
7. Now, return the stockpot to the stove and heat the olive oil over medium heat. Add the diced onion and carrot, and sauté them for about 5 minutes, until the onion becomes translucent and begins to soften.
8. Add the minced garlic to the pot and sauté for another 30 seconds, or until the garlic becomes fragrant. Be careful not to burn the garlic, as this will give it a bitter taste.
9. Add the chopped ham, cubed cabbage, diced potatoes, thyme, and pepper to the pot. Pour in one cup of the reserved cooking liquid, stirring everything well to combine.
10. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and let it simmer for 20 minutes, stirring occasionally. As the stew cooks, the cabbage will release its own liquid. If the mixture seems too dry at any point, add more of the reserved cooking liquid, a little at a time. Be cautious not to add too much, as you want a thick stew, not a soup.
11. After 20 minutes, remove about one cup of the stew mixture and carefully purée it in a blender until smooth. Alternatively, use an immersion blender to purée a small amount of the stew directly in the pot.
12. Return the puréed mixture to the pot with the rest of the stew, stirring well to combine. This step helps to thicken the stew and create a richer, more cohesive texture.
13. Taste the stew and season with salt, if needed. Keep in mind that both Porkette and ham are naturally salty, so you may not need to add any additional salt. If you do choose to add salt, do so sparingly, tasting as you go to avoid over-salting.

Expert Tips & Tricks

• For a richer flavor, consider using smoked paprika in addition to, or in place of, the dried thyme.
• If you don’t have a blender, you can mash some of the potatoes with a fork to achieve a similar thickening effect.
• To save time, you can often find pre-diced onions and carrots in the produce section of your grocery store.
• If you prefer a smoother stew, you can purée a larger portion of the mixture before returning it to the pot.

Serving & Storage Suggestions

Serve the Ham and Cabbage Stew hot, garnished with a sprig of fresh thyme or parsley for a pop of color. A dollop of sour cream or plain yogurt can also add a nice tang.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the stew on the stovetop over medium heat, stirring occasionally, or microwave in individual portions.

The stew can also be frozen for longer storage. Allow it to cool completely before transferring it to freezer-safe containers or bags. It will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	452.8 kcal	N/A
Calories from Fat	159 g	35%
Total Fat	17.7 g	27%
Saturated Fat	5.1 g	25%
Cholesterol	118.1 mg	39%
Sodium	3481.8 mg	145%
Total Carbohydrate	18.3 g	6%
Dietary Fiber	5.3 g	21%
Sugars	6.4 g	N/A
Protein	53.8 g	107%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a vegetarian version, omit the ham and add a can of drained and rinsed cannellini beans or chickpeas for protein.
• Add other vegetables like turnips, parsnips, or celery for a more complex flavor.
• For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
• Substitute chicken or vegetable broth for the reserved cooking liquid.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cabbage to save time?
A: Yes, you can use pre-shredded cabbage. Just be sure to check it for freshness and cut it into slightly smaller pieces if necessary.

Q: Is it necessary to purée some of the stew?
A: No, the puréeing step is optional, but it helps to thicken the stew and create a smoother texture. If you prefer a chunkier stew, you can skip this step.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sauté the onion, carrot, and garlic on the stovetop first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: What if I don’t have dried thyme?
A: You can substitute with another dried herb like marjoram, oregano, or a blend of Italian herbs.

Q: How do I prevent the stew from being too salty?
A: Taste the ham before adding it to the stew. If it seems particularly salty, you can soak it in water for a short time to reduce the salt content. Also, be sure to taste the stew before adding any additional salt, as the ham will contribute a significant amount of sodium.

Final Thoughts

I hope this recipe for Hearty Ham and Cabbage Stew brings you as much comfort and satisfaction as it does me. Don’t hesitate to experiment with different vegetables and seasonings to create your own unique version. Whether you’re looking for a simple weeknight meal or a cozy dish to share with friends and family, this stew is sure to be a winner. I encourage you to give it a try and let me know what you think. Bon appétit!