Scalloped Ham and Cabbage Recipe

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Ruth Peterson relates from Jenison, Michigan, "One of our daughters adores cabbage, so I fix this flavorful dish when her family comes to dinner."
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 4-6 servings


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

Nutritional Facts

1 each: 291 calories, 16g fat (8g saturated fat), 56mg cholesterol, 1268mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 13g protein.


  1. 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. Yield: 4-6 servings.
Originally published as Scalloped Ham and Cabbage in Taste of Home October/November 1999, p18

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jmkasprak User ID: 2880256 237925
Reviewed Nov. 23, 2015

"Maybe I shouldn't review this because I didn't have the horseradish to use, but I'm going to since several reviewers substituted mustard, which I did as well. While it was quick and easy to get it on the table, we just found the whole dish to be boring. It was also soft with not much texture, which might appeal to some people. I topped our servings with some french fried onions to help it out a bit, but we still didn't want to eat the leftovers."

soupy133 User ID: 193314 217108
Reviewed Jan. 6, 2015

"great dish! Had 1/3 head of a giant cabbage that needed to be used. This dish was perfect. For milk I used 3/4c chicken broth and 3/4 cup milk. Used spicy mustard instead of horseradish. Came out great. quick all in one dinner!"

ORGANISTATCHURCH User ID: 6559413 70071
Reviewed Apr. 8, 2013

"This was very tasty---good way to use left over ham. I used 4 cups of cabbage--but would use 1 cup of rice --not 1/2 c-. didnt seem to be enough rice."

kullstarla User ID: 4772648 72775
Reviewed Apr. 26, 2011

"Have left over ham and a head of cabbage, so entered that here on Taste of Home today and came up with this recipe. My whole family loved it. Followed the recipe as written, except didn't have any horseradish, which I don't like anyway. It was yummy, and the kids age 1,5,7,9,16 all loved it."

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