’Tis the season for corned beef and cabbage. Michele Nelson has a few members of her family who are not fans of corned beef, so she’s created a copycat recipe using ham to which they have enthusiastically approved.

This is an easy-to-prepare crock-pot meal that will give you all the delicious flavors of a traditional Irish meal that’s the perfect centerpiece for St. Patrick’s Day.

Michele’s husband, David, is passionate about his vegetable garden. He delights in harvesting his produce each summer through fall. They work hard to grow and preserve the produce, and the garden vegetables have become a staple on the couple’s dinner plates throughout the year.

The tried-and-true recipes from Michele’s mother, mother-in-law and two grandmothers are always treasured, but Michele enjoys the adventure of creating something new without a recipe card. This type of experimentation is how this flavorful dish came to be. It features ham, in place of corned beef, and a variety of delicious vegetables for a meal that’s bursting with flavor.

From Michele’s kitchen to yours, enjoy!

Not Your Average Corned Beef and Cabbage

Serves 4

2 c. ham, diced
1 medium onion, diced
3 cloves garlic, minced
1 T. lemon juice
½ t. pepper
1 small head of cabbage
5 small white or red unpeeled potatoes, cut in half
4 – 5 carrots, peeled and halved
3 T. softened butter*
¼ t. salt

Place diced onion, minced garlic and ham in the bottom of your crock-pot. Add the lemon juice and pepper and stir them around to mix. Clean your head of cabbage, remove any damaged leaves and cut the stem off. I like to cut the stem about ½ inch into the cabbage head.

With the softened butter, you’re going to pull a few leaves partially back and spread the butter, then fold the leaves back in place. Place the head of cabbage in the center of the meat mixture. Add your potatoes and carrots around the cabbage. Sprinkle all with salt. Cook for 3 hours on high or 6 hours on low.

*Recipe note: You can use ghee (clarified butter) in place of butter if desired.