TRADITIONAL IRISH HAM AND CABBAGE DINNER
Make and share this traditional Irish Ham and Cabbage Dinner recipe from Food.com.
Provided by Kitty
Categories Pork
Time 1h25m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Place thyme, parsley, and onion in a cheese cloth for easy removal after cooking.
- Put ham into a large pot and cover with cold water.
- Add all other ingredients except cabbage and bring to a boil.
- Turn to simmer and cook until veggies are tender.
- Remove the herb bag.
- Add cabbage, simmer for 20 minutes.
- or until cabbage is cooked.
- Remove ham and cut in to pieces.
- Place on the center of a large platter.
- Strain the cabbage and season it with pepper.
- Surround the ham with the cabbage, carrots, and potatoes.
- EAT!
SCALLOPED CABBAGE WITH HAM AND CHEESE
A cheesy scalloped cabbage and ham casserole. Great for potlucks. A bag of slaw can be substituted for the cabbage.
Provided by JEANIE BEAN
Categories Main Dish Recipes Pork Ham
Time 1h10m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 19.2 g, Cholesterol 91.5 mg, Fat 31.4 g, Fiber 4.5 g, Protein 27 g, SaturatedFat 16.8 g, Sodium 2800.1 mg, Sugar 4.6 g
SKILLET HAM, CABBAGE AND POTATOES
Old fashioned one skillet meal with spiced potatoes, cabbage and ham; tasty and satisfying. Serve with green beans.
Provided by Priscilla Eibl
Categories Main Dish Recipes Pork Ham
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
- Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.
Nutrition Facts : Calories 452.9 calories, Carbohydrate 62 g, Cholesterol 31.8 mg, Fat 16.2 g, Fiber 7.9 g, Protein 17.6 g, SaturatedFat 4.7 g, Sodium 871.1 mg, Sugar 8 g
HAM AND CABBAGE
I make this with "Porkette" a boneless, smoked trimmed pork shoulder butt made by the Freirich company. You can find it in the meat section, near the ham steaks - the Porkettes are wrapped in red packaging. If you can't find a Porkette, you can use a ham steak. NOTE - "Porkette" is not the same thing as the Italian "porchetta". You need a ham-type product in this recipe. This is great comfort food, and is particularly good in winter. It comes out as a sort of thick stew.
Provided by xtine
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- If you are using a Porkette, remove it from the red packaging and remove the cloth netting from the meat. Cut the porkette into three equal pieces.
- If you are using a ham steak, make a few small cuts around the edge of the ham steak to prevent it from curling up while it cooks.
- Place the meat in a large stock pot and cover with water.
- Bring to a boil, then lower heat and simmer for 30 minutes.
- Remove the meat from the cooking liquid, RESERVE THE COOKING LIQUID AND SET ASIDE.
- Cut the meat into 1 inch pieces and set aside.
- In the stockpot, sauté the onion and carrot in the olive oil for 5 minutes. Add the garlic and sauté for 30 seconds or until garlic is fragrant.
- Add the chopped ham, cabbage, potatoes, thyme, pepper, and one cup of the reserved cooking liquid, stirring well to combine.
- Bring to a boil, then reduce heat to a simmer and cover. Simmer for 20 minutes, stirring occasionally. I find that once the mixture starts cooking, the cabbage releases enough liquid for the mixture to simmer, but if things look too dry to you, you can add more of the reserved cooking liquid. Just don't add too much - it's not a soup.
- Remove one cup of the mixture and purée in a blender. Return the purée to the pot with the rest of the mixture, stirring well to combine (I use a stick blender, and puree a small amount of the stew right in the pot).
- Porkette and ham are salty, and I don't ever need to add more salt. If you do decide to add salt, taste the mixture first, because there is a good chance you will over-salt it if you don't.
Nutrition Facts : Calories 452.8, Fat 17.7, SaturatedFat 5.1, Cholesterol 118.1, Sodium 3481.8, Carbohydrate 18.3, Fiber 5.3, Sugar 6.4, Protein 53.8
FRIED HAM AND CABBAGE
Fried ham and cabbage is rustic, comforting, affordable, and a classic I grew up on. I kept the ingredients to a minimum to let the ham and cabbage be the star of the show.
Provided by Soup Loving Nicole
Categories Ham Recipes
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 10.3 g, Cholesterol 63.8 mg, Fat 21.6 g, Fiber 3.4 g, Protein 17.8 g, SaturatedFat 9.3 g, Sodium 1432.2 mg
HAM AND CABBAGE STEW
Warm and comforting ham and cabbage stew. A great way to use leftover ham. Serve with pierogi.
Provided by Amy Standaert
Categories Stew
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Combine condensed soup, water, and cabbage in a large stockpot. Add ham, kielbasa, salt, and pepper and bring to a boil. Boil for 20 minutes.
- Reduce heat and simmer until cabbage is tender, 5 to 10 more minutes.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 24.3 g, Cholesterol 50.9 mg, Fat 18.9 g, Fiber 3.6 g, Protein 20.5 g, SaturatedFat 6.4 g, Sodium 1905.8 mg
BEST BOILED HAM AND CABBAGE
There's nothing like a steaming pot of boiled ham and cabbage on a cold evening. The hearty, homey flavor makes for such a perfect comfort food that your family will never notice that all those veggies are good for them. The nutritional information is going to be off because the veggie amounts are sized for 6-8 servings, but the ham will leave you with plenty of leftovers to use in the many wonderful dishes that call for ham. Use any, all, or none of the optional veggies according to availability and personal taste.
Provided by 3KillerBs
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
- Stud the ham with the whole cloves, distributing them evenly over the surface.
- Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
- Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
- Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
- Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
- Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
- Lift ham onto a platter and carve off a suitable number of servings for the meal.
- Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.
HAM AND CABBAGE CASSEROLE
I'm always looking for a way to recycle leftovers, and this casserole is a great way to do just that. To leftover ham and a bit of cabbage, add some fridge and pantry staples and create a warm, comforting casserole for your family to enjoy. Toss a salad while the casserole is baking, add some biscuits or cornbread, and your meal is complete!
Provided by Bibi
Categories Casseroles
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Spread out chopped ham on the bottom of the prepared dish.
- Set hash browns on a microwave-safe plate and microwave on high power for 1 minute and 30 seconds. Potatoes should be thawed and feel slightly warm to the touch, but not be cooked. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat and cook onions until they are just starting to turn clear, 2 to 3 minutes. Add chopped cabbage and continue to cook, stirring often, until cabbage wilts down a little but is still crisp, 3 to 5 minutes. Stir in shredded raw carrots and microwaved hash browns, then add mixture to the baking dish.
- Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Combine all-purpose flour, salt, dry mustard, and white pepper in a small bowl. Sprinkle flour and seasonings over the melted butter and stir, constantly, until flour and butter are well mixed and the mixture is bubbly, about 3 minutes. Allow to bubble for 1 minute, while stirring.
- Gradually pour in milk, stirring constantly to avoid lumps. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. If the mixture is too thick, stir in an additional 3 to 4 tablespoons milk. Remove from heat.
- Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.
- Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.
- Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 29.3 g, Cholesterol 65.9 mg, Fat 30.1 g, Fiber 2.8 g, Protein 17.5 g, SaturatedFat 13.7 g, Sodium 1032.3 mg, Sugar 7.3 g
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