Friday, January 29, 2010

Pub Style Ham and Cabbage

This is another family favorite. I grew up eating this dish my mother would make for us all year long (not just St. Patty's Day). To this day my older siblings translate this dish into comfort food. My mom did not add the Leek soup mix nor is it a part of the traditional way the irish made it, that is optional. I just think it adds a nice flavor.

3 lbs Ham Butt
2 cups chicken stock
1 package Knorr Leek Soup Mix (optional, eliminate for gluten free)
1 head cabbage, cut into chunks
3 cups Carrots
3 medium Potatoes, peeled and cut into chunks (optional)

Add ham (or corned beef), stock or water, soup mix in 6 quart dutch oven or crock pot. Simmer covered in dutch for 2 to 2-1/2 hours until Ham/Beef is tender when poked with a fork (about 30 minutes per pound).

At that point, add vegetables and simmer for 20 minutes until tender (but not soggy).

Alternatively add ingredients (in this order: broth/ham/carrots/potatoes/cabbage) into crock pot and cook on high for 4-6 hours or low for 8-10.

Serve with Mashed Potatoes (growing up, this was our preference) or the Irish tradition Boiled Potatoes and:

Whole-Grain Mustard Sauce:

2 tablespoons butter
1 cup onion, chopped
1 clove garlic, minced
2 Teaspoons whole-grain mustard
2/3 cup dry white wine
1/4 cups cooking liquid, plus more as needed
1/4 cups half-and-half, plus more as needed
Salt and freshly ground pepper to taste

Melt butter over medium heat. Add onion and garlic and cook for a few minutes, until soft. Stir in the mustard and wine and cook for 2 minutes. Add cooking liquid and half and half. Cook, whisking constantly, for 5 to 7 minutes or until reduced by half. Add the salt and pepper and cook for 5 minutes or until mixture is creamy. Add as much cooking liquid necessary to make a smooth sauce.
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