Smothered Cabbage

This is just one of those tasty, rustic dishes that you can serve from the cooking pot on the table.  Even if you don't care for cooked cabbage, give this one a try.  If you want to up the flavor and heat, use Rotel tomatoes instead of plain diced.  You could also add some chopped bell peppers or diced jalapenos.  I love this dish. 

Cabbage (usually about 2 heads, depending on size) , cut into 8ths
1 onion, diced
Several garlic cloves, diced
2 carrots, diced
1 can petite diced tomatoes (or use Rotel)
salt and pepper, rosemary, thyme, oregano or Tony Chatcherie's

Brown the ham in a little bit of oil in a Dutch oven over medium high heat.  Let the edges get crusty brown.  Add onions until they start to caramelize just a bit, stir in garlic, carrots and undrained tomatoes and cook for 5 -10 minutes.

Add cabbage and seasonings to your taste.  Cover with a well fitting lid and reduce heat to a simmer. Stir occasionally from the bottom to mix in the ham/onion/carrot mix from the bottom of the pot and make sure nothing is sticking and burning to the bottom of the pot.  Return the lid to "smother" it.  Cook until the cabbage is tender.

Serve with cornbread.  Great for New Year's Day!