Cabbage And Noodles With Ham Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Place a large saute pan over medium-high heat. When the pan is hot, add a film of oil along with the onions and a pinch of salt. Cook, stirring occasionally, until the onions begin to soften and caramelize, 2 to 3 minutes. Move the onions to one side of the pan, and then add the butter, cabbage and a pinch of salt. Cook until everything is caramelized and softened, 4 to 5 minutes. Add the chicken stock. Simmer this mixture until the cabbage is cooked through and the liquid has reduced, about 5 minutes.
• In the meantime, drop your pasta. Cook at a gentle boil for 2 minutes less than the package directions. Then drain and add to the cabbage mixture. Gently fold in the parsley and sour cream and serve immediately, adding black pepper and a drizzle of oil.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 7 minutes. Drain and transfer noodles to a large bowl.
• At the same time, melt butter in a large pan over medium-high heat. Add onion and saute until softened, 5 minutes. Add ham; cook and stir until lightly browned, about 3 minutes. Stir in cabbage and carrots and saute until slightly softened, 3 to 5 minutes. Add mixture to the egg noodles.
• Mix condensed soup, water, and sour cream together in a bowl until well blended. Pour over egg noodles and ham mixture and stir until well combined. Pour mixture into a 9x13-inch casserole dish and cover tightly with foil.
• Bake in the preheated oven for 45 minutes. Remove foil, sprinkle Cheddar cheese over the top, and re-cover loosely. Bake until cheese is melted, about 10 more minutes.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

Steps:

• Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside.
• Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar.
• Gently stir bow tie pasta into the ham and cabbage and heat through.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well.
• Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.