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    Scalloped Ham & Cabbage


    Source of Recipe


    Ruth Peterson

    List of Ingredients




    2 cups cubed fully cooked ham
    1/2 cup uncooked long-grain rice
    1/4 cup chopped onion
    1/4 cup butter
    1 1/2 cups milk
    1 can cream of mushroom soup -- undiluted (10 3/4-ounce)
    1 teaspoon prepared horseradish
    1/2 teaspoon salt
    3 cups chopped cabbage (3 to 4)

    Recipe



    In a large skillet, sauté ham, rice, and onion in butter until rice is golden brown and onion is tender. Stir in the milk, soup, horseradish, and salt. Add the cabbage; cover and cook over low heat for 35-45 minutes or until the cabbage 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.

 

 

 

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