Braised Pork, Cabbage and Potatoes Ingredients:

2 tablespoons olive oil 2 lbs bone-in Fresh Ham Steak, cut into cubes (a little larger than bite size) Coarse salt and freshly ground pepper 1 large onion, finely chopped 1 pound of sliced cabbage 1 clove garlic, minced 3/4 cup cider vinegar 1 teaspoon caraway seeds, optional 3/4 pound small red potatoes, sliced 1/4 inch thick


In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Toss half in the pan and cook until golden brown on outside. Remove to a plate and brown the second half.

- Reduce heat to medium-low. Add remaining tablespoon oil, onion, cabbage, and garlic; season with salt and pepper. - Cook, stirring frequently, until cabbage has wilted, about 10 minutes. - Add pork back to pot. - Raise heat to high or put in the oven at 350° after adding everything. - Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. - Add potatoes, and reduce heat to a simmer. - Cover, and cook until cabbage and potatoes are almost tender, about 20-35 minutes.

AuthorKate Marsiglio