Before starting, wash and shred the red cabbage. Wash, clean and slice the onion.

Drain the canned garbanzo beans but keep the juices that can be used later on while preparing the saute.

In a large skillet, heat the extra virgin olive oil and lightly caramelize the sliced onions, stirring continuously.

When the onions are wilted, add the cubed ham and stir fry well for about 3-5 minutes.

Add the shredded red cabbage to the onion and ham saute and stir well.

While stirring, add the bouillon together with the juices drained from the canned garbanzo beans. If you prefer, use 1 cup of broth instead.

Saute for additional 10 minutes, stirring occasionally. Adjust with salt and pepper if necessary.

When the red cabbage is fully cooked and tender, add the chick peas and quickly stir fry before serving.