Cabbage Stuffed with Ham

As a child, stuffed cabbage was not my favorite thing to eat, so my mother would make stuffed cabbage dishes to encourage that I eat it. As I got older, I started to appreciate the taste of cabbage. The original recipe calls for combining ham and crumbled bacon, but I substituted this with dried tomatoes to balance the saltiness of the ham. These flavors combined with breadcrumbs and parsley and served in a flavorful broth will make you a superstar chef.

Ingredients:

• 1 cabbage, cut in half

• 1 cup breadcrumbs

• 3/4 cup whole milk

• 1 cup ham, minced

• 1 shallot, minced

• 1/2 cup sun-dried tomatoes, minced

• 2 tablespoons parsley, minced

• 1 teaspoon dried tarragon

• Salt and pepper

• 1 cup vegetables or chicken broth

Yields: serving for 6

Prep Time: 25 minutes

Cook Time: 15 minutes

Method:

1. Preheat oven to 350°F.

2. In a large Dutch oven, bring water to a boil. Add some salt.

3. Add the cabbage and cook for 5 minutes. Remove and place in iced water to stop cooking. Drain and place in a bowl.

4. In a mixing bowl, add the breadcrumbs. Add the milk to moisten.

5. Mix in the ham, shallot, sun-dried tomatoes, parsley, tarragon and salt and pepper.

6. Remove a layer of the cabbage. Place 1-2 tablespoons (depending on the size of the cabbage leaf) of the mixture in the cabbage leaf and roll.

7. Place in a casserole dish.

8. Add the broth and cook for 15 minutes.