As I said to Cecilia http://thekitchensgarden.com/ the other day, “wine is medicine”, but I also find food preparation a type of restorative. As I removed leftover Christmas ham from the freezer, emptied the refrigerator of fading celery and leeks, added onion and some very pretty garlic, chopped and sliced, I began to feel more like myself! Healed! Hallelujah
I mean, I laughed out loud when I saw my cone head cabbage in the crisper, waiting for it’s chance to shine.
I made a nice cozy stew from these gleanings and felt almost as right as the rain/snow that was falling. Whatever that means.
Winter Ham Stew with Steamed Cabbage
2 small onions, halved and sliced
3 large garlic cloves, chopped
1 large celery branch, sliced
1 large leek, sliced
2 tbsp butter
3 cups cooked ham, diced
1 bay leaf
1/2 – 1 tsp dried thyme
1 can diced tomatoes
2 cups chicken broth
2 cans chickpeas, drained
Steamed cabbage wedges
Saute the onions, garlic, celery and leek in the butter for 3 minutes, add the ham and continue to cook for another 5 minutes. Add the bay leaf, thyme, tomatoes and broth, bring to a boil, then simmer for 30 minutes. Add the chickpeas and continue to simmer for another 20-30 minutes. Taste and season with salt and pepper. Serve hot with the cabbage.