Cabbage Ham Casserole Recipes

SCALLOPED CABBAGE WITH HAM AND CHEESE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Steam cabbage and onion in a small amount of water until tender. Add the ham. Place into a buttered baking dish.
• In a skillet, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Add salt, cheese and stir until melted. Pour over the cabbage mixture. Sprinkle with bread crumbs and dot with butter. Bake for 30 minutes.

LEFTOVER HAM & CABBAGE CASSEROLE

Steps:

• Sauté the onion & cabbage in the melted butter, stir fry until translucent.
• Add potatoes, garlic, wine salt & pepper, stir.
• Add parsley & ham, mix well, cover.
• Simmer 20 minutes or until the potatoes are tender.
• Serve.

CABBAGE & HAM CASSEROLE

Steps:

• Steam cabbage till tender crisp.
• Drain if necessary.
• Arrange cabbage and ham in alternate layers in a 2-quart casserole sprayed with cooking spray.
• Mix together soup and milk.
• Pour over cabbage and ham.
• Top with buttered bread crumbs.
• Bake at 350° for 30 minutes.

HAM AND CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Spread out chopped ham on the bottom of the prepared dish.
• Set hash browns on a microwave-safe plate and microwave on high power for 1 minute and 30 seconds. Potatoes should be thawed and feel slightly warm to the touch, but not be cooked. Set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat and cook onions until they are just starting to turn clear, 2 to 3 minutes. Add chopped cabbage and continue to cook, stirring often, until cabbage wilts down a little but is still crisp, 3 to 5 minutes. Stir in shredded raw carrots and microwaved hash browns, then add mixture to the baking dish.
• Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Combine all-purpose flour, salt, dry mustard, and white pepper in a small bowl. Sprinkle flour and seasonings over the melted butter and stir, constantly, until flour and butter are well mixed and the mixture is bubbly, about 3 minutes. Allow to bubble for 1 minute, while stirring.
• Gradually pour in milk, stirring constantly to avoid lumps. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. If the mixture is too thick, stir in an additional 3 to 4 tablespoons milk. Remove from heat.
• Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.
• Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.
• Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.

CABBAGE CASSEROLE

Steps:

• Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. , Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. , Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.

CABBAGE CASSEROLE

Steps:

• 1. Combine cabbage wedges and water in a dutch oven; bring to a boil. Cover; reduce heat and simmer 15 minutes.
• 2. Drain well; place cabbage wedges in an ungreased 13x9 inch baking dish.
• 3. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt and pepper; pour over cabbage. Bake, uncovered, at 375 for 15 minutes.
• 4. Combine cheese and remaining 4 ingredients in a small bowl; stir well. Spread over cabbage. Bake 10 more minutes. Serve hot. 8 Servings.

CREAMED CABBAGE AND HAM CASSEROLE

Steps:

• 1. Cook Minute Rice according to package instructions. One cup will make 2 cups cooked. Cook cabbage until tender, drain
• 2. Grease 9 x 13 inch casserole. Put rice in bottom and spread it out. Put cooked cabbage on top of rice and evenly distribute it.
• 3. In a bowl combine 2 tablespoons of the butter and the bread crumbs and set aside. I use sliced bread that is getting stale and tear it up into small pieces rather than the fine bread crumbs.
• 4. In a frying pan cook onions in remaining butter and olive oil until soft. Stir in flour, salt and pepper stirring constantly. It will quickly form a paste like product on the onions. Stir in the milk and continue cooking and stirring until mixture thickens and boils for 1 minute. Add ham and heat 1 minute more.
• 5. Pour over the top of the cabbage and spread it out evenly. Cover with the swiss cheese. Top with the bread crumbs and bake at 350° for 30 - 45 minutes until it is bubbly and the bread is starting to brown a bit.