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Sunday Comfort: Cottage Ham with Cabbage, Potatoes and Carrots

January 25, 2015
Sunday Comfort: Cottage Ham with Cabbage, Potatoes and Carrots

What does comfort food mean to you? For many, it means simple ingredients and simple preparation that allows for a little indulgence and a sense of true nostalgia. We think you’ll agree that this recipe is no exception. Gather friends and family for Sunday Supper and use any leftovers to make Stuffed Cabbage Rolls.

Ingredients

  • Cottage Ham, 1.5-2 lbs.
  • 8 -10 Redskin Potatoes, Halved
  • Large Cabbage, Quartered
  • 1 bag baby carrots
  • 8-10 Peppercorns
  • 1.5 Tbsp. Brown Sugar
  • 1 Bay Leaf

Directions

  • Place cottage ham in a large stock pot and cover with water 2-3 inches above the ham (enough water to cook the vegetables)
  • Add peppercorns, brown sugar, and bay leaf to water
  • Bring to a boil the reduce to a simmer for 1 hour 15 min
  • Add potatoes and carrots into pot with cottage ham simmer for about 15 minutes or until tender
  • Add the cabbage cabbage and cook until all vegetables are fork tender, about 10-15 minutes
  • Strain all the ingredients and allow the ham to rest for 5 minutes
  • Before serving the ham, place vegetables in the bottom of a bowl or plate and single ham slices over the top of the veggies
  • Serve with horseradish or stone ground mustard
Recipe Created by Chef David Gutfranski
Chef David Gutfranski, a Cleveland native grew up in a large family he first learned the art of cooking from his grandmother, mother and many other family members. David continued his education at Johnson and Wales University, where he learned the fundamentals of cooking and graduated near the top of his class. After returning to Cleveland, David continued training in his craft and creating his unique cuisine of Comfort American in many of Cleveland’s top restaurants. David is the Executive Chef at Cleveland Chop, you can learn more on twitter @ClevelandChop, Facebook or Online at ClevelandChop.Com

 

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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