Scalloped Ham and Cabbage
Ruth Peterson relates from Jenison, Michigan, "One of our daughters adores cabbage, so I fix this flavorful dish when her family comes to dinner."
Ingredients
- 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
Reviews
This is a quick and easy recipe that my family loves. I mix all the ingredients together (cabbage is raw) and put it in a 9x13 pan covered with foil and bake until the cabbage is tender. I add about 1 cup of rice instead of just 1/2 c. When it is finished I take off the foil sprinkle on some cheddar cheese and top with buttered bread cubes. Baking about 10 minutes more to toast the bread and melt the cheese.
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.
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!
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.
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.