In a large pot fry ham in bacon fat. When ham is browned, add onions and fry until onions are clear. Cut cabbage into eight wedges such that each wedge has a piece of the white core at the bottom of the cabbage. Cut away the white core. Add cabbage, potatoes, and carrots to the pot. Barely cover with water. Cook about 15 minutes until cabbage, carrots and potatoes are barely tender. To serve dip with a slotted spoon onto a plate or bowl leaving most of the liquid behind.
© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.