This has some sauerkraut added for flavor and tartness. I am always looking for ways to use leftover ham. Ham does not freeze well, so I try to use any leftovers within a day or two. This recipe is easy and foolproof. It is great fresh but even better warmed up the next day.

HAM AND CABBAGE
2 tablespoons margarine or butter
1 yellow onion, peeled and diced
1 head fresh green cabbage, diced
Pinch of Kosher salt
1 quart apple juice or cider
12 ounce can beer
1/2 teaspoon red pepper flakes
1 tablespoon ground coriander
15 ounce can undrained sauerkraut, pureed
1/2 to 1 pound cooked ham diced
1/4 cup bacon drippings
1 ring kielbasa
2 tablespoons dried parsley leaves
1 tablespoon Dijon mustard

Melt margarine in large Dutch oven over medium heat. Add onion, and diced cabbage seasoned with a large pinch of Kosher salt. Cook until veggies begin to soften and break down, about 15 minutes or so. Stir in cider, red pepper flakes, ground coriander, pureed sauerkraut, bacon drippings and diced ham. Bring to a simmer and cook, covered, for 30 minutes. Nestle the kielbasa ring into the cabbage and continue simmering, covered, for an hour. Then remove kielbasa to cutting board. Slice and return to the kettle. Mix in parsley and Dijon mustard, Salt and pepper to taste. Allow to rest for 15 minutes to half an hour to be ready to serve.