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Scalloped Ham and Cabbage

Total Time

Prep: 15 min. Cook: 35 min.


4-6 servings

Ruth Peterson relates from Jenison, Michigan, "One of our daughters adores cabbage, so I fix this flavorful dish when her family comes to dinner."


  • 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


  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.

Nutrition Facts

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

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  • Charnassi
    Aug 11, 2019

    Having an Instantpot, I always have a lot of cooked jasmine rice on hand (2c rice, 4T butter, sauté, add 3C chicken broth, sprinkle with garlic powder, press manual and put timer back to 4 min, do NOT use rice button for Jasmine, let pressure release naturally). I felt lazy so I tossed the ham into the butter, mixed 1/2C dehydrated onion with 1C milk,(since I already had cooked rice didn't want so much milk), creamed horseradish, mushroom soup. Added four large handfuls of coleslaw mix from a package, salt, pepper, covered and cooked for 15 min. put cooked rice in a bowl scooped some ham mixture over it. Very quick and tasty

  • homeschoolmom123
    Sep 21, 2017

    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.

  • jmkasprak
    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
    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!

    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.

  • rogerdmg
    Dec 3, 2011

    No comment left

  • kullstarla
    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.

  • Nina
    Dec 3, 2006

    No comment left