Ingredients:
4 teaspoons margarine
1/2 cup diced onions
1 clove garlic, minced
8 ounces cubed cooked ham ( 1 inch cubes)
1/2 cup sliced mushrooms
4 cups shredded green cabbage
2 cups sliced carrots ( 1 inch thick slices)
1 bay leaves
1/4 teaspoon caraway seeds
1/4 teaspoon pepper
2 cups water
2 packets instant beef bouillon
1 tablespoon cornstarch, dissolved in
2 tablespoons water
Directions:
In a 5 quart saucepan or Dutch oven heat margarine until bubbly and hot.
Add onion and garlic and saute until onion is softened.
Add ham and mushrooms and saute for 2 minutes.
Add cabbage, carrots, bay leaf, caraway seed and pepper and continue sauteing for 5 minutes longer.
Stir in water and broth, bring to a boil.
Reduce heat, cover and let simmer, stirring occasionally, for 30 minutes.
Stir in dissolved cornstarch and let simmer, uncovered, until mixture thickens, about 5 minutes.
Remove bay leaf before serving.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.