4 oz cubed ham
2 cloves garlic
1 medium sweet onion
2 medium carrots, thinly sliced
1 small cabbage, shredded
1 cup low-sodium chicken broth, plus more, as needed
1/4 tsp red wine vinegar, or more to taste
non-stick cooking spray
- Heat a large skillet over medium-high heat, then add the ham and saute until it become lightly browned, then add the garlic and onion. Cook the onion until translucent.
- Add the carrots, cabbage and broth and season with salt and pepper; cook for about 5 minutes or until the broth evaporates, the carrots are crisp-tender, and the cabbage is tender. Allow the onions and cabbage to lightly brown. Add a splash more broth if the vegetables start sticking. Season with the vinegar.