Ham & Cabbage recipe
Springtime Delight: Ham & Cabbage Medley
Today, I cooked a meal for my father-in-law and decided to use some canned ham from our leftover Christmas ham instead of smoked sausage. Combining leftover ham with stewed cabbage creates a delicious dish. It has inspired me to use the remaining jars of canned ham in the same way. With cornbread baking in the oven, my father-in-law now has a variety of options to choose from.
Lately, I've been longing for Spring. Both Don and I have been experiencing joint pain and discomfort, and we are hopeful that the warmth of Spring will bring some relief. This weekend, I'll be planting cooler weather crops like cabbage and broccoli. I'm even considering trying to can stewed cabbage this year. Have any of you ever tried canning cabbage?
Ham & Cabbage recipe
Ingredients:
- 3 T. butter
- 1 small head cabbage, chopped
- 1 small onion, chopped
- 1/2 C. chicken broth
- 3 C. cubed ham
- Salt and pepper to taste
Instructions:
- Melt the butter in a skillet over medium-high heat.
- Add the cabbage and onions, tossing to coat in the butter.
- Cook for 2-3 minutes, then add the broth.
- Cook until the cabbage has softened.
- Stir in the ham and lower the heat to medium.
- Continue cooking for about 6-7 minutes.
- Season with salt and pepper to taste.
Enjoy the flavorful combination of ham and cabbage!