Meals Matter

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Contributed By: bluther
Taste of Home

Make use of leftover ham

Ingredients

4 cups Water

2 cans (14-1/2 oz each) diced tomatoes, undrained

3 cups Shredded cabbage

2 cups Diced fully cooked lean ham

3 Large carrots, cut into 1-inch pieces

1 1/2 cups Chopped celery

3/4 cup Chopped onion

1/2 cup Chopped green pepper

1 tablespoon Sugar

2 teaspoons Dried basil

1/2 teaspoon Pepper

1/4 teaspoon Garlic powder

2 Bay leaves

1/4 cup Cornstarch

1/4 cup Cold water

Preparation

In a Dutch oven or soup kettle, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until cabbage is tender, stirring occasionally.

Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or unti thickened. Discard bay leaves.

Cook's Notes

Yield: 11 servings (2-3/4 qts) 1 serving = 1 cup

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