In extra large skillet melt margarine; add onions and saute. Add ham, cabbage and water.
Simmer till cabbage is crispy tender. Add cooked drained noodles, salt and pepper to taste.
Simmer to combine flavors about 10 minutes.
Do not overcook.
Cabbage is best crispy.
Serves 4 to 6.
Cut cabbage head in half and pop
Boil ham shanks for 3 hours in large pot.
Remove ham shanks and set aside to cool.
Cut potatoes into quarters, with or without skin, and add to broth.
Quarter the head of cabbage and wash. Add to pot and bring to boil.
Clean the cooled ham shanks, removing the meat from the bone and add to the pot.
Boil another 1/2 hour and let cool for 1/2 hour.
Serve. Vinegar can be added if preferred. I never add salt because the ham adds enough.
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.
f you are using a ham steak, make a few small
Cook noodles according to directions on package until just barely tender.
Drain.
In a skillet melt butter and saute cabbage until tender.
In 2 1/2-quart buttered casserole place a layer of half the noodles, then half the cabbage and all the ham.
Then layer the rest of the cabbage and noodles on top.
Scald the milk and slowly add to the beaten eggs, beating constantly.
Add salt and pepper and beat well.
Pour over casserole layers and bake at 350\u00b0 about 1 hour or until inserted knife comes out clean.
Boil ham bone in water until broth tastes \"hammy\", about 1 1/2 hours.
Add head of cabbage (quartered).
Cook until tender. Remove and keep warm in another pot.
Add rice to broth (about 2 1/2 cups) and cook until done.
Heat oil in skillet.
Add onion, garlic and red pepper.
Cook until soft.
Sprinkle with sugar; cook 5 minutes, then sprinkle with vinegar.
Add cabbage, salt and pepper.
Reduce to medium heat and cook, covered, for 20 minutes, or until cabbage is tender.
Cook noodles; drain and add to cabbage mixture, along with ham.
Stir over heat until noodles are golden and ham is heated through.
Mm, mm good!!
In large skillet over med heat, saute chopped onion in margarine. When tender add coarsely chopped cabbage and broth. Stir. Cover and simmer for 10 minutes.
Add sliced potaotes and mix. Simmer 10 minute Additional broth may be needed. Sprinkle seasoned salt and paprika over potatoes and cabbage. Allow to simmer covered for an additional 5 - 20 minute Mix in ham. Cooking until ham is warm and potatoes are done.
ot, in boiling water, separate cabbage leaves.
Once all possible
Saute the onion & cabbage in the melted butter, stir fry until translucent.
Add potatoes, garlic, wine salt & pepper, stir.
Add parsley & ham, mix well, cover.
Simmer 20 minutes or until the potatoes are tender.
Serve.
Cut the core out of the cabbage. Rinse & cut into quarters then cut the quarters in half.
Melt the butter in a large pot. Saute the onions & peppers for 5 minutes.
Add the broth, tomato sauce, spices, sausage, ham, & cabbage. Bring to a boil then lower the heat & simmer for 20 minutes.
Serve hot with warm bread.
Cook noodles according to package directions.
Drain. Meanwhile, heat oil in a large skillet; add onion, garlic and carrots.
Saute until onion is lightly browned.
Mix in sugar, vinegar, cabbage and pepper.
Cover and steam for 8 minutes or until cabbage is tender.
Stir in ham.
Mix in cooked noodles. Thoroughly heat.
Makes 4 (2-cup) servings.
Cook cabbage and celery in small amount of water till tender-crisp.
Add soup and ham.
Place in greased 9x13 casserole.
Top with cheese slices.
Bake at 350 for 30 minutes.
low simmer.
Add cabbage and ham, cover and cook for
Add broth, ham, cabbage, potatoes, onion, carrot, bay leaf and parsley to a soup pot, cover and bring to a boil.
Reduce heat and simmer 20 minutes or until potatoes are tender.
Add corn and cream, simmer uncovered until corn is tender.
Season with salt and pepper and ladle into soup bowls.
Place ham, cabbage, green pepper and pimento in a serving bowl.
Combine seasonings, salad oil and vinegar.
Just before serving, pour on dressing and toss lightly.
In large saucepan sprayed with butter flavored cooking spray, saute onion until tender.
Add water, ham, cabbage, tomatoes and pepper.
Bring to boil; lower heat.
Cover and simmer for 15 minutes.
Add beans.
Continue simmering for 20 minutes.
In a large deep nonstick skillet, mix 2 cups water, cabbage, rice, seasoning packet, red bell pepper and white part of sliced scallions.
Bring to a boil, reduce heat, cover and simmer 15 minutes.
In a large saucepan, sprayed with butter flavored cooking spray (or Pam), saute onion until tender.
Add water, ham, cabbage, tomatoes, chili seasoning mix and pepper.
Bring to a boil; lower heat.
Cover and simmer 15 minutes.
Add beans; simmer 20 more minutes.
Servings:
4 (1 1/2 cup) servings.
Calories: 169; 2 gm fat.