French Cabbage And Ham Gratin 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.

SKILLET HAM, CABBAGE AND POTATOES

Steps:

• In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
• Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

FRENCH CABBAGE AND HAM GRATIN

Steps:

• Preheat oven to 200°C/400°F.
• Bring a large saucepan of lightly salted water to a boil.
• Separate cabbage leaves and blanch for 5 minutes in the boiling water.
• Drain and squeeze hard in a clean cloth.
• Rub duck fat on the bottom and sides of a gratin dish.
• Layer the dish with 1/3 of the cabbage, 1/3 of the creme fraiche, 1/3 of the cheese and half the ham, adding pepper and a little salt as you go along (remember ham has salt already).
• Repeat the layers once, then cover with a last layer of cabbage and finish with the rest of the cheese and creme fraiche.
• Scatter with the breadcrumbs and drizzle with the remaining duck fat.
• Place the gratin dish on top of a baking tray to catch overflow and bake for 25 minutes until crust is golden and the gratin is bubbling at the edges.
• To serve, cut the layers with a sharp spoon.

BROCCOLI AND HAM GRATIN

Steps:

• Heat the milk in a small saucepan until scalding.
• Take off heat.
• In a saucepan, melt 4 tlbsps butter over moderately-low heat and saute the onion and garlic for 3-4 minutes. Add the flour and cook the roux, stirring, for 3 minutes more.
• Add the heated milk in a stream, whisking, and simmer it, stirring, for 5 minutes.
• Remove from heat and stir in the cheeses and season to taste.
• Keep stirring just until the cheeses are melted and incorporated into the sauce.
• In a well-buttered 14 inch gratin dish, combine the broccoli and ham and pour sauce over.
• Sprinkle breadcrumbs over top, dot with remaining 2 tblsps butter and bake in a preheated 375F (190C) oven for 30 minutes, or until it is browned and bubbly.

HAM, POTATO, AND CHEESE GRATIN

Steps:

• In a saucepan over high heat, bring water to a boil. Add ¼-inch ham steaks or slices and simmer for 30 seconds. Remove from the heat, drain well, and set aside.
• Slice the potatoes thin, ⅛ inch thick; use a mandoline to produce even slices quickly.
• Simmer or parboil the potatoes until they are cooked half through; do this before layering them in the baking pan. (Simmering the potatoes will shorten the baking time.) Add seasonings to flavor both the potatoes and the liquid.
• Peel and smash garlic clove; rub the clove over the inside of the gratin dish (a 9-by-12-inch baking dish) then coat the inside of the dish with butter.
• Layer one-third of the potato slices evenly over the bottom of the buttered dish overlapping them slightly then season with salt, fresh ground pepper, and herbs. If you are substituting some of the potatoes with other thin sliced root vegetables such as parsnips or turnips-begin that now (but first parboil those vegetables as you did the potatoes).
• Add herbs and aromatic vegetables such as minced red onions or thin rounds of shallots or leeks atop the potatoes to evenly distribute the flavor.
• Next, layer half of the thinly sliced ham evenly over the potatoes. Again sprinkle herbs, salt and pepper, and add aromatic vegetables.
• Layer the potatoes again then add a second layer of ham before adding a final layer of evenly overlapping potatoes-even layers ensure even cooking.
• Preheat oven to 350°F.
• Pour the milk into a small saucepan and warm it over medium heat until small bubbles appear at the edge of the pan. Remove from the heat.
• In a medium saucepan melt the butter over medium heat. Stir in the flour and cook for 2 minutes stirring constantly; be careful not to brown the mix. Next, slowly stir in the hot milk and cook, stirring until the mixture thickens in about 4 to 5 minutes. Remove from the heat.
• Stir in the shredded cheese and mustard; season to taste with salt and black pepper. Return the saucepan to low heat and stir until the cheese just melts, 1 to 2 minutes.
• Pour the cheese sauce evenly over the layered potatoes and ham. Shake the pan gently to distribute the sauce evenly into the layers below. Bake uncovered until the potatoes are soft and easily pierced with a fork, the cheese is bubbling around the edges, and the top is golden brown, about 1 hour.
• Remove the gratin from the oven and let rest for 10 minutes allowing it to firm up. Serve directly from the gratin dish onto warmed plates. Serve with a green or bean salad and crusty bread or rolls.

FRIED CABBAGE AND HAM

Steps:

• Chop the cabbage and onion, set aside.
• Dice the ham steak and brown in the pan with the olive oil and butter for 2-3 minutes on medium heat.
• Add the cabbage and onion to the pan and cook on medium, stirring occasionally.
• Cook until the cabbage is very soft and very wilted.
• Serve warm.