Ingredients
- 1 medium head of cabbage, cored and rough cut into 1–2” pieces
- 4 medium red potatoes (skin on or off)
- 2 cups fresh green beans cut into 1 1/2” sections
- 1 small white onion, cut into small chunks
- 2 ½” thick ham steaks cut into 1”x1/2” thick cubes
- 4 cups chicken stock, preferably homemade
- 2 teaspoon fresh black pepper
- 1–2 teaspoon kosher salt
- 1 whole bay leaf
- 4 tablespoon butter
- 1/4 cup flour
Instructions
- Place half of the cabbage, onions, potatoes, beans, and ham down in the crockpot. Season with half of the pepper and salt. Add in the bay leaf.
- Next, add the remaining cabbage, onions, potatoes, beans, and ham along with the remaining salt/pepper.
- Pour 3 cups of the stock over top. Place the lid on and cook on low for 7 hours or 4 for high.
- 20 minutes before the dish is done, add in the butter and stir gently.
- After 10 minutes, put the flour and remaining 1 cup of stock in a jar and shake to make a slurry.
- Pour this into the crockpot, stir and replace the lid cooking for at least 10-15 minutes.
- Remove the lid and allow it to cool for 10 minutes.
