1 c. shredded cabbage
8 oz. boned, cooked ham (without sugar) cut into 1 inch cubes
1 c. cubed rutabaga, 1 inch cubes, steamed & cooled
2 1/2 tsp. water
2 tsp. prepared mustard
1/2 tsp. lemon juice
Dash of white pepper

Heat nonstick skillet sprayed with Pam over medium low heat. Add cabbage cover, and cook until almost tender. Stir in ham and rutabaga.

In small bowl mix together water, mustard, lemon juice and pepper. Add to cabbage and stir to coat evenly. Continue to cook, uncovered until ham and rutabaga begin to brown slightly. Divide evenly into 2 servings. Serve with 1 cup salad and 1 cup butternut squash. Single serving = 4 ounces protein, 1 cup vegetable, 1 cup salad, 1 cup starch.