- 4 cups water
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 3 cups shredded cabbage
- 2 cups diced fully cooked lean ham
- 3 large carrots, cut into 1-inch pieces
- 1 1/2 cups chopped celery
- 3/4 cup chopped onion
- 1/2 cup chopped green pepper
- 1 tablespoon sugar
- 2 teaspoons dried basil
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 bay leaves
- 1/4 cup cornstarch
- 1/4 cup cold water
- In a Dutch oven or soup kettle, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until cabbage is tender, stirring occasionally.
- Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaves.