Ham, Potatoes and Cabbage

1 medium onion, diced

3 tbsp butter

2 cups ham cut in 1 inch chunks or a large ham bone with ham on it

2 cups baby creamer potatoes

¾ cup baby carrots

2 cups vegetable or chicken broth

freshly ground pepper

⅔ of a cabbage cut into 1 to 2 inch wedges

1 tsp cornstarch

enough water to make cornstarch liquid

In a deep stock pot saute the diced onion in the butter. When it starts to lightly brown, add the ham and saute to mingle the flavors. Add the potatoes and the carrots and the two cups of vegetable or chicken broth. Add several twists of freshly ground pepper. Cover and cook until the potatoes and carrots are tender.

Add the cabbage wedges and cover the pot, cooking for 20 minutes or until the cabbage is wilted.

Drain the liquid from the pot and set it aside in a small saucepan. Take one heaping teaspoon of corn starch and mix it with enough cold water to just make it liquid. Add that to the liquid in the saucepan, and stir until thickened. Add that liquid back to the pot with the ham, potatoes, carrots and cabbage. Add salt and additional pepper to taste. Heat it though and serve.

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Ham, Potatoes and Cabbage