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About the Dish

  • Ham


  • Yellow Onion

    Yellow Onion

  • Tomato


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Green Olives

    Green Olives

  • Dried Basil

    Dried Basil

  • Cabbage


  • Spring Onion

    Spring Onion

  • Crystal Hot Sauce

    Crystal Hot Sauce


Prepare your mise en place: Dice ham. Peel and dice onion. Peel and mince 4 garlic cloves. Finely chop green olives. Halve cabbage, remove and discard the core from one half, and coarsely chop the leaves. (Reserve remaining cabbage for another use.) (suggestions on our site, cole slaw, chow chow, etc. - THIS PREP NOTE WILL NEED TO BE SCALED TO THE CABBAGE WE SOURCE & SHIP).Trim and finely chop green onions.
Heat a large Dutch oven over medium heat. Add 1 tablespoon olive oil. When it begins to shimmer add ham, and cook until browned and crisp, about 3 minutes.
Add onion and garlic and cook, stirring occasionally, until they are lightly browned. Stir in tomatoes with juice, vegetable stock, cider vinegar, olives and dried basil. Increase the heat to medium-high, and bring just to a simmer.
Add cabbage and cook, stirring frequently, until the leaves begin to wilt. (Don't worry; huge mounds of cabbage lose their bulk pretty quickly.)
Reduce heat to medium-low, cover pot and simmer until the cabbage is tender, 30-45 minutes.
Taste and season as desired with salt, pepper and Crystal Hot Sauce. Divide between 2 bowls and top with green onion. Enjoy!