Suffolk Red Cabbage Baked Cabbage Ham 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.

CRISPY ROASTED RED CABBAGE WEDGES

Steps:

• Preheat oven to 400 degrees.
• Wash a small head of red cabbage, and using a sharp knife, cut into wedges.
• Line a baking sheet with parchment, and place cut cabbage in a single layer.
• Drizzle liberally with olive oil and sprinkle on za'atar seasoning. I didn't use salt as most za'atar blends have salt, but feel free to add salt if needed.
• Roast for 20 minutes, and then lightly shake pan. Continue roasting another 25 minutes or until cabbage is crispy. Timing will depend on how small or large you cut the wedges.

CREAMY CREAMED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
• In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
• In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
• Bake approximately 30 minutes, until sauce and cheese are bubbly.

BAKED CABBAGE

Steps:

• Preheat the oven to 450 degrees.
• Cut the cabbage head in half. Cut each half again, making four wedges. Cut each of the 4 wedges to make a total of 8 wedges. Cut the core from each wedge on an angle.
• Place the wedges in a roasting pan. Salt and pepper the wedges, drizzle with a little bit of olive oil and lay the bacon pieces on the wedges.
• Using a small saucepan over low heat, melt 1/4 cup of butter. Cook and stir until the butter turns brown (being careful not to over cook, it will burn quickly). Drizzle over cabbage.
• Bake with the pan covered with foil for 30 minutes. Remove the foil, bake another 30 minutes or until cabbage is tender and starting to turn golden brown, serve immediately.

SUFFOLK RED CABBAGE

Steps:

• Cut the cabbage into quarters. Remove the cores and then slice fairly thin. Melt the butter in an ovenproof casserole dish and add the ham cut into little sticks about 1 inch long.
• Let it simmer gently in the butter without browning for 5 minutes; then stir in the cabbage and turn it over in the butter until it is all coated and glistening. Cover the dish and allow it to sweat for 10 minutes. Stir in the vinegar, sugar and seasoning and cover the dish. Bake very gently at 325 degrees F for 2 hours, stirring occasionally.

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.

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.

RED CABBAGE CASSEROLE

Steps:

• In a Dutch oven, combine first six ingredients. Cover and cook over medium heat 10-15 minutes or until cabbage is crisp-tender, stirring occasionally. , Add apples; cook 10-15 minutes or until cabbage and apples are tender. Stir in jelly until melted.

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.

RED CABBAGE AND HAM SOUP

Steps:

• Yield: 8 - 2 cup servings
• Calories per Serving: 132
• Low Heat: 8-12 Hours
• Medium Heat: 6-8 Hours
• High Heat: 3-6 Hours
• Place ham bone in center of pot. Surround with cabbage. Add in additional veggies.
• Mix: Cold Water, Au Jus Mix, and Chicken Broth together and add to pot.
• Top with the beans.
• Cover and set.
• Turn over ingredients ever hour or two.
• * Au Jus and Chicken Broth are pretty salty - Taste prior to adding salt *

SCALLOPED HAM AND CABBAGE

Steps:

• In a large skillet, saute ham, rice and onion in butter until rice is golden brown and onion is tender. Stir in the milk, soup, horseradish and salt. Add cabbage; cover and cook over low heat for 35-45 minutes or until the cabbage is tender, stirring occasionally.

SUFFOLK RED CABBAGE (BAKED CABBAGE & HAM)

Steps:

• Pre-heat oven to 170°C: 325°F: Gas 3. Cut the cabbage into quarters, remove the cores, slice thinly. Melt the butter in an ovenproof dish and add the ham cut into narrow strips. Cook gently, without browning for 5 minutes. Add the cabbage, ensuring it is coated with the butter. Cover and allow to sweat for 10 minutes. Remove from the heat. Add the vinegar, sugar and season to taste. Cover and bake for 2 hours, stirring occasionally. Serve with game, roast pork or sausages.