Leftover Ham Creamed Cabbage Pot Awesome Recipes

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.

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.

~ LEFTOVER HAM & CREAMED CABBAGE POT ~ AWESOME!

Steps:

• 1. In a large skillet or chicken fryer as I used, melt butter over medium heat, when bubbly add onion, garlic, ham and rice. Continue stirring and cooking until rice is golden and onion becomes tender.
• 2. In a bowl, whisk together the soup and half and half. Pour this mixture into pot, stir - then add the cabbage, salt, pepper, pepper flakes and horseradish. Cover and simmer for 45 - 55 minutes or until cabbage and rice is tender. Add the cup of milk if becomes too thick, before the rice is tender. I ended up adding a full cup. Let set for 10 minutes with lid on, before serving. This insures the rice to be cooked.
• 3. I served this yummy dish with a pan of hot corn bread.