~ LEFTOVER HAM & CREAMED CABBAGE POT ~ AWESOME!
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!...
Provided by Cassie *
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 13
Steps:
- 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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