Roasted Ham With Red Cabbage Recipes

ROASTED HAM WITH RED CABBAGE

Steps:

• Rinse and pat dry meat. Peel and finely chop the onions and fry briefly in oil. Rinse and finely chop the parsley. Mix the breadcrumbs with onions, chopped parsley and the soft butter and knead. Rub the meat with salt and pepper. Preheat the oven to 180°C (approximately 350°F) and roast for about 1 hour. Sprinkle again with some beef stock. Brush meat with breadcrumbs cook au gratin, for about 20 minutes. Let it sit for about 10 minutes before serving.
• Rinse cabbage, remove outer leaves, quarters lengthwise, cut out the stalk and cut crosswise into 0.5 cm wide (approximately 1/4 inch) strips.
• Rinse apples, quarter, cut out core and cube. Peel and finely chop the shallot.
• Heat oil in a large pot, heat the shallots until soft, add cabbage and apple and cook for about 4 minutes. Add the red wine, 100 ml (approximately 3 ounces) of water, red wine vinegar, spices, salt and pepper, mix well, cover and cook for about 30 minutes. Serve altogether on a plate.

ROASTED CABBAGE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
• Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

HAM HOCK WITH RED CABBAGE

Steps:

• For the slow cooker: Preheat the slow cooker, if required. Put the ham hocks in the pot and cover with water so that the cooker is three-quarters full. Cover with the lid and cook on auto/low for 6-8 hours. Remove the hams and reserve the cooking liquid, if you wish to use it instead of the vegetable stock (it can be salty). When the hams are cool enough to handle, remove the skin and discard, then sit the hams back in the slow cooker. Add all the other ingredients, using either the stock or the cooking liquid, and season with salt and pepper. Cover with the lid and cook on auto/low for 6-8 hours. Remove the hams, shred the meat, and stir it into the slow cooker. Serve with baked or roast potatoes. For the traditional method: Preheat the oven to 160°C/ 325°F/ gas 3. Sit the ham hocks in a large heavy-based pan and cover with water. Bring to the boil, then reduce to a simmer, partially cover, and cook gently for 1 hour. Remove the hams and reserve the stock, if you wish to use it instead of the vegetable stock (it can be salty). When the hams are cool enough to handle, remove the skin and discard, then sit the hams in a large flameproof casserole. Add all the other ingredients to the casserole, using either the stock or the cooking liquid, and tuck the hams in neatly. Season with salt and pepper, cover, and put in the oven for 2 hours. Check occasionally that it's not drying out, topping up with a little hot water if necessary. Remove the hams, shred the meat, and stir it into the casserole. Serve with baked or roast potatoes.

FRIED HAM AND CABBAGE

Steps:

• Melt butter in a large skillet over medium-high heat. Add ham and onion; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes.
• Add cabbage; cook and stir for 5 minutes. Add broth and season with salt and pepper. Cover and cook for 8 minutes.
• Uncover and continue to cook until cabbage is tender, about 5 more minutes.