Ham And Cabbage Stew

• 4 teaspoons margarine
• 1/2 cup diced onion
• 1 clove garlic, minced
• 8 ounces cubed cooked ham (1 inch cubes)
• 1/2 cup sliced mushrooms
• 4 cups shredded green cabbage
• 2 cups sliced carrots (1 inch thick slices)
• 1 bay leaf
• 1/4 teaspoon caraway seed
• 1/4 teaspoon pepper
• 2 cups water
• 2 packets instant beef bouillon
• 1 tablespoon cornstarch, dissolved in
• 2 tablespoons water

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.

margarine, onion, clove garlic, ham, mushrooms, shredded green cabbage, carrots, bay leaf, caraway seed, pepper, water, packets instant beef bouillon, cornstarch, water

Taken from www.food.com/recipe/ham-and-cabbage-stew-53015 (may not work)