Pennsylvania Dutch Vegetable Skillet - cooking recipe

Ingredients

3 c. cabbage chunks (about 1-inch chunks)
3 medium sized carrots, thinly sliced
2 c. small broccoli florets
1 red pepper, sliced or 1/2 c. sliced pimento
8 oz. cooked ham, cut in cubes (approximately 1 1/2 c.)
1/2 c. water
1 (20 oz.) can sliced pineapple
1/3 c. firmly packed brown sugar
1/4 c. cider vinegar
1 Tbsp. French's Worcestershire sauce
1/2 tsp. salt
4 tsp. cornstarch

Preparation

In large skillet, layer cabbage, carrots, broccoli, pepper slices and ham cubes.
Pour water over and cover.
Bring to a boil and simmer 5 minutes or until vegetables are tender-crisp.
Drain pineapple, saving 3/4 cup juice.
Combine brown sugar, vinegar, Worcestershire sauce, salt and cornstarch, mixing thoroughly. Stir in the reserved pineapple juice.
Cut 6 slices pineapple in half and add with juice mixture to skillet.
Heat to boiling, stirring constantly, until sauce thickens.
Serve immediately over rice or chow mein noodles.
Serves 4.