I was not sure what to call this dish.  In fact, it was a recipe I put together using some Ukrainian methods, and ingredients, but would it be called Ukrainian?  I think not in it's entirety, but the influence is certainly there.  From what I have seen, their holy trinity is onion, carrots and potatoes - always.  Of course cabbage is a big one too.  With that in mind, this was how this recipe came about.

This was plenty for 3 people - but increase your amounts if feeding more people.

3 1/2 cups steamed sliced cabbage - on the thin side but not as thin as coleslaw

4 Tblsp. Extra Virgin Olive Oil

cubed ham - enough for 2-3 people, we used a rounded cup full

1/2 cup chopped onion

2 grated carrots - mine were good medium sized

1/4 tsp. dried dill, 1/2 tsp. diced fresh rosemary, 1/2 tsp. dried thyme, 1 tsp. garlic powder, 2 tsp. Hungarian paprika, salt and pepper to taste.

Cooked potatoes - which will be mashed.

Put the cabbage on to cook as well as the potatoes - enough to serve 2-3 people or however many mouths you will be feeding.  Heat up a large skillet with the EVOO and add in the chopped onion, grated carrots.

Saute about 8 minutes.  Add in the cubed ham and continue to saute.

Once the cabbage is tender, drain well and add to the ham, onion, carrot mixture.  Continue to saute and add in your seasonings.  Turn down to low to keep warm.

Once the potatoes are cooked take off the heat, but do not drain and mash until you have made the Bechamel sauce.

BECHAMEL SAUCE:

1 1/2 cups milk

2 Tblsp. butter

3 Tblsp. Sweet Rice Flour

2 Tblsp. diced shallot

fresh minced Italian flat leaf parsley

salt and pepper to taste

Heat up a pan on low medium heat with the butter and shallot - sauteing until the shallots are translucent.  Season with salt and pepper, then sprinkle in the sweet rice flour, stirring well.  Pour in the milk, whisking well, until nicely thickened.  Remove from the heat and sprinkle in the fresh minced parsley. Drain and mash the potatoes, then plate the mashed potatoes, add a good serving of Bechamel sauce over top, then top with the ham, onion cabbage mixture and an extra sprinkling of minced parsley.  Serve hot - a hearty nutritious meal.