[Recipe] Warm Cabbage Salad

This is, once again, a recipe I made up based on the need for a side dish and a limited selection of ingredients. It’s now one of Katie’s favorites and in the regular rotation.

• 2 cups cabbage, shredded
• 1/2 white onion, sliced
• 1/2 cup ham, diced fine (1/4″ or smaller)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Black pepper to taste

Warm the olive oil in the pan, and add the ham and onion and stir frequently. As the onion starts to become clear, add the cabbage and keep stirring. As the cabbage starts to soften, the ham begins to brown, and the onion starts to caramelize, remove from heat and transfer to a serving bowl. Toss with the balsamic vinegar and pepper. Serve warm.

The trick is to not over-cook it. It’s better a little bit under-cooked. You want the ham to be warm enough to release its juices, and the vegetables to still be crisp and firm but not completely raw. Goes great with cold or warm sandwiches.