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
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.