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Adjustable stand — hold cookbook or tablet at eye level while cooking
Smaller cast iron — single steaks, cornbread, skillet cookies
Record your recipes and experiments — organized cooking journal
Maple wood — sweet, mild smoke for bacon, ham, poultry
French linen baguette bag — keeps crust crispy, crumb moist
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Smaller cast iron — single steaks, cornbread, skillet cookies
Record your recipes and experiments — organized cooking journal
Maple wood — sweet, mild smoke for bacon, ham, poultry
French linen baguette bag — keeps crust crispy, crumb moist
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Heat oil in a large non-stick skillet over medium-high heat. Add cabbage and carrot and cook, covered, for 5 minutes, stirring occasionally. Stir in wine and simmer for 1 minute. Add ham, apple, vinegar, caraway, salt and pepper. Simmer on medium heat for 5 minutes, uncovered, stirring, until cabbage and apples are tender and most of the liquid has cooked off. Cover and let stand a few minutes before serving.