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~ leftover ham & creamed cabbage pot ~ awesome!

(1 rating)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

Finally used up the last of my Christmas hams and talk about delicious...this was so much more than I expected. I used what I had and I wouldn't change a thing. The ham was melt in your mouth tender, along with the cabbage. I hope you try it sometime. I served it with a skillet of my Southern cornbread. Absolute comfort food! One pot to clean is a plus as well! Enjoy!

(1 rating)
yield 4 - 6
prep time 15 Min
cook time 55 Min
method Stove Top

Ingredients For ~ leftover ham & creamed cabbage pot ~ awesome!

  • 2 - 2 1/2 c
    cooked ham, cubed
  • 1 md
    onion, chopped
  • 1 Tbsp
    minced garlic - i use the chunky garlic paste
  • 5 Tbsp
    butter
  • 1/2 c
    rice
  • 1 - 103/4 oz
    can cream of mushroom/ garlic soup
  • 2 c
    half & half
  • 1 c
    milk or as much needed
  • 4 c
    chopped cabbage
  • 1 tsp
    salt
  • 1 tsp
    pepper
  • 1/2 Tbsp
    horseradish paste
  • 1 tsp
    red pepper flakes, optional

How To Make ~ leftover ham & creamed cabbage pot ~ awesome!

  • 1
    In a large skillet or chicken fryer as I used, melt butter over medium heat, when bubbly add onion, garlic, ham and rice. Continue stirring and cooking until rice is golden and onion becomes tender.
  • 2
    In a bowl, whisk together the soup and half and half. Pour this mixture into pot, stir - then add the cabbage, salt, pepper, pepper flakes and horseradish. Cover and simmer for 45 - 55 minutes or until cabbage and rice is tender. Add the cup of milk if becomes too thick, before the rice is tender. I ended up adding a full cup. Let set for 10 minutes with lid on, before serving. This insures the rice to be cooked.
  • 3
    I served this yummy dish with a pan of hot corn bread.
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