I value simplicity when I cook. Although I enjoy reading many recipes, I typically cook without one. Often there are ingredients in recipes I can’t tolerate due various food intolerances and aversions, so I improvise based on culinary reading and past cooking experiences. I cooked this meal a couple days ago, and I was pleased that something so simple had a satisfying result.
- 1 2lb presliced boneless quarter ham
- 1 medium head cabbage, chopped
- 2 14.5 oz cans fire roasted diced tomatoes, undrained
- 1 8 oz can mushrooms, undrained
- Cornbread for serving with meal
Place chopped cabbage into dutch oven over medium low to medium heat. Empty undrained tomatoes and mushrooms into pot and stir gently into cabbage. Place the ham on top of the cabbage so it looks a bit like a bird sitting on a nest. Cover and simmer for 45 minutes to an hour. You may wish to lower the heat if the pot starts steaming out of the lid to prevent having a home perfumed with cabbage. For each serving, use a meat fork to pluck out a few slices of ham and then fill most of the rest of your plate with the cabbage mixture. Serve with cornbread.