Pennsylvania Dutch Vegetable Skillet
Pennsylvania Dutch Vegetable Skillet is an moderately easy dinner. Made with 3 c. cabbage chunks (about 1-inch chunks), 3 medium sized carrots, thinly sliced, 2 c. small broccoli florets, 1 red pepper, sliced or 1/2 c. sliced pimento and 8 oz. cooked ham, cut in cubes (approximately 1 1/2 c.), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
In large skillet, layer cabbage, carrots, broccoli, pepper slices and ham cubes.
Pour water over and cover.
Bring to a boil and simmer 5 minutes or until vegetables are tender-crisp.
Drain pineapple, saving 3/4 cup juice.
Combine brown sugar, vinegar, Worcestershire sauce, salt and cornstarch, mixing thoroughly. Stir in the reserved pineapple juice.
Cut 6 slices pineapple in half and add with juice mixture to skillet.
Heat to boiling, stirring constantly, until sauce thickens.
Serve immediately over rice or chow mein noodles.
Serves 4.
π· Perfect Pairings
Complete your meal with these
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