Monday, March 5, 2018

Joey's Slow Cooker Ham and Cabbage Stew

 Usually, when you think of ham (or corned beef) and cabbage, you probably think of just throwing everything into a big pot of water along with lots of potatoes and boiling everything to death, am I right?? Well, actually, there's absolutely nothing wrong with that, but recently I was in the mood for ham and cabbage, but I wanted MORE. More vegetables, more flavors, more seasonings, more gravy. Just MORE! So, I decided to continue my ongoing obsession with slow cookers and decided to come up with a stew. Basically, I just bought one of those small "football" hams, and a small head of cabbage, and threw in a bunch of other things I happened to have on hand.
 And OMG it came out so good, I couldn't stop eating it! It was warm, and comforting and hearty and exactly all the MORE I was looking for.
 So, for this St Patrick's day, instead of just filling up a pot and boiling everything to death, give this recipe a try. It might become your new go to when you want something more!!!

1/2 lb bacon
1/2 head of green cabbage, roughly chopped
2-3 lbs boneless ham, cut into large chunks
2-3 lbs baby red potatoes, halved or quartered
1 medium onion, roughly chopped
2 large apples, any firm variety, peeled, cored, and diced
1 lb baby carrots
1 small can chicken broth
1 tsp celery seeds
Salt and pepper to taste

Using a very sharp knife, cut the bacon into large pieces and slowly saute over medium heat. Meanwhile, add all of the remaining ingredients to a large slow cooker. When the bacon is browned to your liking, add it to the slow cooker including the drippings in the pan. Cover. Cook it on low for 8 hours or on high for 4 hours.

After it is finished cooking, remove everything from the slow cooker to a big bowl, leaving just the cooking liquid in the slow cooker. Turn the slow cooker to high. Add about a quarter cup of flour to a mason jar along with about a half cup of COLD water. Tighten the lid, and then shake to create a slurry, then whisk it into your slow cooker until the cooking liquid has thickened into a gravy, then add the meat and vegetables back to the slow cooker.
Serve with warm crusty bread and lots of butter.

The amounts are just guidelines. If you like a lot of something, add a lot! Want to add a whole pound of bacon? Go for it. Want to add more carrots? Perfect! Want to leave out the apples? I say you're crazy, but hey, you do you!
You don't really have to do the optional step of thickening the gravy, but I think it makes all the difference, and it's what turns it from a soup into a stew.
You also don't even have to use the slow cooker liner as seen in the picture. I just happened to have some and decided to try it. Easy clean up!
Oh, and yes, I know this picture is the "before" instead of the "after", but the colors looked so appealing, I decided to go with it!

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