Wednesday, November 16, 2016

SCALLOPED HAM AND CABBAGE

2 cups cubed fully cooked ham
1/2 cup raw long grain rice
1/4 cup chopped onion
1/4 cup butter
1 1/2 cups milk
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
1 tsp prepared horseradish
1/2 tsp salt
3 to 4 cups chopped cabbage

In a large skillet, melt butter and saute ham, rice and onion until the rice is golden brown and onion is tender. Stir in the milk, soup, horseradish, and salt. Add cabbage. Place lid on skillet and cook over low heat for 35-45 minutes or until the cabbage is tender. Stir occasionally during cooking.

Yield: 4 to 6 servings
Note: This is a file photo of a similar recipe.


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