NAPA CABBAGE with HAM and PUMPKIN SEEDS

Put a surprise in a winter menu! The smoky, sweet ham and whole pumpkin seeds add interesting flavor and texture.

1 teaspoon butter
1 garlic clove, minced
3 ounces whole pumpkin seeds
1 tablespoon peanut oil *
1 pound Napa cabbage, cut diagonally into 2" strips
2/3 cup chicken stock
1/4 cup light cream {half-and-half}
3 ounces ham, cut in small dice

Melt the butter and saute the garlic and pumpkin seeds until the seeds begin to pop, stirring constantly so the garlic does not brown. Set aside.
Heat the peanut oil in a non-corrosive pan. Add the cabbage and toss, cooking 2 minutes. Increase the heat and add the stock and light cream. Cook until reduced and thickened. Reduce the heat. Add the ham and reserved seeds, and stir until heated through. Taste and adjust.
Serves 4.

* If unavailable, use vegetable or olive oil.