Total Calories: 194
Cut cabbage into eight wedges and trim core. In a covered 3-quart saucepan over medium heat, cook cabbage with broth and ham for 45 minutes or until cabbage is tender.
In a small bowl, mix water, cornstarch, mustard and horseradish.
Remove cabbage wedges from broth place on platter and keep warm. Stir cornstarch mixture and pour into broth in saucepan. Stirring, bring to a boil and boil for 1 minute. Pour over cabbage. Garnish with tomato and parsley.
This Country-Style Cabbage Wedges recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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