Scalloped Cabbage With Ham And Cheese Food

SCALLOPED POTATOES AND HAM

Steps:

• Preheat the oven to 375 degrees F.
• Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm.
• Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top.
• Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up.

SCALLOPED CABBAGE WITH HAM AND CHEESE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Steam cabbage and onion in a small amount of water until tender. Add the ham. Place into a buttered baking dish.
• In a skillet, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Add salt, cheese and stir until melted. Pour over the cabbage mixture. Sprinkle with bread crumbs and dot with butter. Bake for 30 minutes.

SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 350 degrees. Butter a baking dish.
• In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside.
• In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper.
• Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

SCALLOPED CABBAGE CASSEROLE

Steps:

• Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. , Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. , In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.

SCALLOPED CABBAGE

Steps:

• 1. Place cabbage in a 4-qt pan, cover with water and boil 5 minutes, until tender crisp. Drain.
• 2. Melt butter with flour, stirring until thickened, about 1 minute. Slowly stir in milk, adding gradually. Add shredded cheese and stir until melted.
• 3. Place cabbage in a 9x13 pan, pour sauce over the cabbage.
• 4. Melt 1/2 cup butter in a pan, stir in cracker crumbs until coated. Sprinkle over the top of the sauce.
• 5. Bake 350 for 30 mins. until the crackers are golden and the sauce is bubbly.

MARY'S CHEESY SCALLOPED CABBAGE

Steps:

• 1. Cut cabbage into wedges and cook uncovered until tender (about 25 minutes). Add salt to water just before cooking is completed. Drain cabbage, add butter.
• 2. For white sauce: in a saucepan, melt butter over low heat, add flour and salt, stir until combined. Gradually add the milk, stirring constantly until thickened.
• 3. Layer the cabbage, cheese, and white sauce in a 2-1/2 qt. casserole dish. Repeat layers.
• 4. Top with buttered bread crumbs.
• 5. Bake at 375 for 25 minutes, or until bread crumbs are browned.
• 6. A good side dish with ham, pork, sausage, or as a vegetarian main dish. A picture of the lady who is responsible for this recipe: Mary Armstrong Bales, God bless her!

CHEESE SCALLOPED CABBAGE

Steps:

• Preheat oven to 350°F.
• Add salt and cabbage to the boiling water, stir and boil 2-3 minutes.
• Remove from heat but do not drain.
• In a bowl, combine eggs, vinegar and mayonnaise, mix in cabbage and cooking liquid.
• Pour into a 1 quart casserole, top with cheese and potato chips and bake 25-30 minutes.

SCALLOPED HAM AND CABBAGE

Steps:

• 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.

SCALLOPED CABBAGE CASSEROLE

Steps:

• In a pot of salted boiling water, cook cabbage and carrots until crisp-tender.
• In a sauce pan, melt butter over medium heat; saute onions until tender.
• Add in flour, salt, and pepper; stir and cook until bubbly.
• Gradually add milk; cook and stir until thickened.
• Drain cabbage and carrots; place half in a greased 2 1/2 to 3 quart baking dish.
• Top with half of the sauce.
• Sprinkle with half of the cheese; repeat layers.
• In a smaller skillet, melt remainder of butter.
• Add bread crumbs, marjoram, and thyme.
• Cook, stirring, until lightly browned.
• Sprinkle over casserole.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until cabbage is tender and bread crumb topping is browned.

SCALLOPED CABBAGE

Steps:

• Bring a large pot of water to a boil. Meanwhile cut the cabbage into quarters and remove the core. Add 1 tsp of salt to the boiling water, then carefully add the cabbage. Cook until tender, about 10-15 minutes.
• Drain the cabbage and set aside.
• Preheat the oven to 375 degrees and grease a 2 1/2 quart casserole dish with butter or nonstick spray.
• In a saucepan over medium heat, combine the almond milk, heavy cream and cream cheese. Stir frequently until the cream cheese is completely melted. Stir in cheddar cheese, and ground mustard.
• Stir constantly until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
• Add 1/2 of the cabbage to the bottom of the prepared dish, then top with 1/2 of the cheese sauce. Repeat this process with the remaining cabbage and cheese sauce.
• Cover loosely with foil and bake for 30 minutes in the preheated oven.
• Remove from oven, take the foil off and top with crumbled butter crackers. Return to the oven, without the foil and bake an additional 10-15 minutes until the top is golden and the cheese is bubbly.

IRISH SCALLOPED POTATOES WITH CABBAGE & CHEDDAR

Steps:

• Preheat the oven to 375F.
• Heat a 12" cast-iron skillet over medium heat. Add enough olive oil to cover the bottom. When the oil is hot, add the leeks and cook for about 5 minutes. Add the cabbage and a drizzle more of olive oil. Stir well, raise the heat to medium-high, and cook for about 8 minutes. Reduce the heat to low and continue to cook for about 6 more minutes until tender.
• Stir in the garlic and a good pinch of salt. Transfer the cabbage mixture to a bowl and reserve the skillet.
• Pour the heavy cream into a small saucepan over medium-low heat and bring to a gentle simmer. Simmer for 2-3 minutes to slightly reduce. Meanwhile, slice and end off each potato. Use a mandolin to thinly slice the potatoes, a little less than ⅛" thick. They should be pliable and almost paper thin.
• Arrange two layers of potatoes in the skillet, creating a circular pattern (each potato slice should slightly overlap). Season with a pinch of salt. Pour a fourth of the cream into the skillet. Distribute a fourth of the cabbage mixture and a fourth of the cheddar over top.
• Repeat with another 2 layers of potatoes and pinch of salt, another fourth of the cream, cabbage mixture, and cheddar. Repeat again, and then once more.
• Bake, uncovered, for about 40-45 minutes, or until the potatoes are tender (you can check with a paring knife) and the top is golden. If the potatoes are not tender on the inside, but the top is getting too dark, cover with a piece of foil.
• Let the potatoes cool for about 5 minutes before serving. Top with freshly cracked black pepper.

EDNA MAE'S ESCALLOPED CABBAGE

Steps:

• Preheat oven to 350 degrees.Slice cabbage into six to eight pie shaped slices. Remove hard inner core. Parboil slices until nearly done but still slightly firm. Drain very well, then arrange in a buttered 9 x 13-inch dish.Mix Cheez Whiz, cream of chicken soup, jalapenos and milk. Pour over the top of the cabbage. Sprinkle with paprika, then bake for 30 minutes or until golden and bubbly.

SCALLOPED CABBAGE

Steps:

• Clean and cut cabbage in chunks in large pan. Steam with one cup of water covered till crisp tender.
• While this is steaming, cube Velveeta and put in large microwaveable bowl. Add milk and margarine. Put in microwave till almost all melted, stopping and stirring in between so as not to scorch.
• Drain cabbage and add to cheese mixture. Crumble one tube of crackers and add them to mixture. Toss, stir, and pour into casserole dish sprayed with Pam or greased with butter. Crush last tube of crackers and sprinkle over top, and then sprinkle paprika.
• Bake at 350°F for approximately 30 minutes till bubbling and slightly browned around edges and top.

SCALLOPED CABBAGE WITH HAM AND CHEESE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Steam cabbage and onion in a small amount of water until tender. Add the ham. Place into a buttered baking dish.
• In a skillet, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Add salt, cheese and stir until melted. Pour over the cabbage mixture. Sprinkle with bread crumbs and dot with butter. Bake for 30 minutes.