1headgreen cabbagecore removed and sliced 1-inch thick
2tablespoonscider vinegarsplit in half
Instructions
In a a wide bottomed pot over medium heat, get the oil hot and shimmery. Add in the ham and fry until golden brown all around. About 5 minutes.
Add in the onion and garlic and sweat them until translucent. About 2 minutes. Stir in the chicken stock and caraway seeds and scrape up any browned bits from the bottom of the pan with a wooden spoon.
Pour in the potatoes, cabbage and half of the apple cider vinegar. Cover and simmer for 15 minutes or until the potatoes are cooked through and easily pierced with a fork.
Remove the lid and simmer away any extra liquid so that the bottom of the pan is just barely covered with it. Stir in the last of the apple cider vinegar and season with salt and pepper.
Notes
Caramelizing the ham helps develop the flavor for a richer, heartier meal. When you add in the chicken stock, make sure to use a wooden spoon or another utensil to scrape up the cooked bits that are stuck to the bottom of the pan. (This is called fond.) It makes the sauce taste even better.
Caraway is a strong spice that imparts a lot of flavor. If you don't use it regularly, start with less and balance for the right amount after the lid is removed.
You may need to add the cabbage in batches and wait for it to wilt down a bit to guarantee that there is enough room to fit it all.
If you want more of an Irish flavor to this dish, add in one Tablespoon of dijon mustard with the chicken stock.