Slow Cooker Ham and Cabbage Stew
This slow-cooker ham and cabbage stew is ideal for busy days. You put everything in the slow cooker, and then you can do your thing. The result? Tender meat, a tasty sauce, and delicious vegetables—a real comfort food stew without spending hours in the kitchen.
Ingredients
- 3 tablespoons all-purpose flour
- salt and pepper to taste
- 2 pounds ham steaks cut into 1 x 1 inch (2x2 cm) pieces
- 3 cloves garlic squeezed
- 1 inch fresh ginger grated
- 1 onion chopped
- 14 oz. diced tomatoes
- 1 tablespoon sunflower oil
- 4 tablespoons sweet chili sauce
- ⅔ cup red wine
- ⅔ cup beef stock
- 1 pound Chinese cabbage sliced
- 3 spring onions cut into rings (keep a handful aside for garnish)
Ingredients you need per step are listed below the step in Italic
Instructions
- Mix the flour with a little salt and pepper in a plastic bag. Add the pieces of ham steak and shake the bag well so that the meat is covered with a thin layer of flour.3 tablespoons all-purpose flour, salt and pepper, 2 pounds ham steaks
- Place the floured ham pieces in the slow cooker. Add the chopped onion, grated ginger, and crushed garlic.3 cloves garlic, 1 inch fresh ginger, 1 onion
- Pour in the diced tomatoes, sunflower oil, sweet chili sauce, red wine, and beef stock. Stir everything well.14 oz. diced tomatoes, 1 tablespoon sunflower oil, 4 tablespoons sweet chili sauce, ⅔ cup red wine, ⅔ cup beef stock
- Add the chopped pointed cabbage and spring onions (reserve a small handful of spring onions for garnish). Mix everything well.1 pound Chinese cabbage, 3 spring onions
- Put the lid on the slow cooker and let the dish cook on low for 6 hours until the meat is nice and tender and the flavors are well absorbed.
- Sprinkle the stew with the reserved spring onions and serve immediately.
NOTES
1. Extra vegetables: Add carrots or bell pepper cubes for additional color and vitamins.
2. Larger portion? You can press the 2x button with almost all recipes, except for a slow cooker recipe. If you double the weight of meat, add 100 ml extra stock.
3. Slow cooker: Set the slow cooker to 6 hours low (low) or 4 hours high (high), and you have a delicious stew.
4. Storage
- Refrigerator: Let the stew cool quickly and store it covered in the fridge. Store for a maximum of 2 days.
- Freezer: Place the meat, sauce, and vegetables in a freezer container. You can store them for up to 2 months.
- Reheat: Heat the meat in a pan with two tablespoons of water on medium heat, stirring occasionally.
Nutrition
Calories: 452kcal | Carbohydrates: 25g | Protein: 49g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 102mg | Sodium: 3158mg | Fiber: 2g | Sugar: 12g | Vitamin A: 506IU | Vitamin C: 91mg | Iron: 5mg
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