Total Time
Prep 15 mins
Cook 30 mins

Ingredients Nutrition


  1. In a 5 quart saucepan or Dutch oven heat margarine until bubbly and hot.
  2. Add onion and garlic and saute until onion is softened.
  3. Add ham and mushrooms and saute for 2 minutes.
  4. Add cabbage, carrots, bay leaf, caraway seed and pepper and continue sauteing for 5 minutes longer.
  5. Stir in water and broth, bring to a boil.
  6. Reduce heat, cover and let simmer, stirring occasionally, for 30 minutes.
  7. Stir in dissolved cornstarch and let simmer, uncovered, until mixture thickens, about 5 minutes.
  8. Remove bay leaf before serving.


Most Helpful

Delicious, we really liked the stew, very easy to make. we love cabbage and this another good way to fix it. I had ham slices frozen in freezer. Served it with a green salad with fruit.Thank you for the recipe.

Barb Gertz February 08, 2003

This was a hit at dinner. It was a snap to make. I prepared mine in a slow cooker. The only problem was that the sauce didn't thicken up. I served it over brown rice and the family loved it. The next time, I will add more caraway and not add as much water. Thanks Mimi

joan.brekken December 22, 2007

I made this a little thicker with the cornstarch, added a ton of mushrooms and served it over brown rice. My family LOVES it and we eat it alot!! (even the ones that say they don't like cabbage)

layla_lissie August 21, 2007

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