Suffolk Red Cabbage Baked Cabbage Ham Food

HAM HOCK WITH RED CABBAGE

Steps:

• For the slow cooker: Preheat the slow cooker, if required. Put the ham hocks in the pot and cover with water so that the cooker is three-quarters full. Cover with the lid and cook on auto/low for 6-8 hours. Remove the hams and reserve the cooking liquid, if you wish to use it instead of the vegetable stock (it can be salty). When the hams are cool enough to handle, remove the skin and discard, then sit the hams back in the slow cooker. Add all the other ingredients, using either the stock or the cooking liquid, and season with salt and pepper. Cover with the lid and cook on auto/low for 6-8 hours. Remove the hams, shred the meat, and stir it into the slow cooker. Serve with baked or roast potatoes. For the traditional method: Preheat the oven to 160°C/ 325°F/ gas 3. Sit the ham hocks in a large heavy-based pan and cover with water. Bring to the boil, then reduce to a simmer, partially cover, and cook gently for 1 hour. Remove the hams and reserve the stock, if you wish to use it instead of the vegetable stock (it can be salty). When the hams are cool enough to handle, remove the skin and discard, then sit the hams in a large flameproof casserole. Add all the other ingredients to the casserole, using either the stock or the cooking liquid, and tuck the hams in neatly. Season with salt and pepper, cover, and put in the oven for 2 hours. Check occasionally that it's not drying out, topping up with a little hot water if necessary. Remove the hams, shred the meat, and stir it into the casserole. Serve with baked or roast potatoes.

SUFFOLK RED CABBAGE

Steps:

• Cut the cabbage into quarters. Remove the cores and then slice fairly thin. Melt the butter in an ovenproof casserole dish and add the ham cut into little sticks about 1 inch long.
• Let it simmer gently in the butter without browning for 5 minutes; then stir in the cabbage and turn it over in the butter until it is all coated and glistening. Cover the dish and allow it to sweat for 10 minutes. Stir in the vinegar, sugar and seasoning and cover the dish. Bake very gently at 325 degrees F for 2 hours, stirring occasionally.

BEEF AND RED CABBAGE SOUP

Steps:

• Heat a large soup pot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add onion and carrot to beef. Saute until onion is translucent, about 5 minutes, adding garlic during the last minute. Add cabbage, broth, water, pinto beans, tomato paste, salt, cumin, and pepper; bring to a boil.
• Reduce heat, cover, and simmer for 2 hours.

HAM AND CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Spread out chopped ham on the bottom of the prepared dish.
• Set hash browns on a microwave-safe plate and microwave on high power for 1 minute and 30 seconds. Potatoes should be thawed and feel slightly warm to the touch, but not be cooked. Set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat and cook onions until they are just starting to turn clear, 2 to 3 minutes. Add chopped cabbage and continue to cook, stirring often, until cabbage wilts down a little but is still crisp, 3 to 5 minutes. Stir in shredded raw carrots and microwaved hash browns, then add mixture to the baking dish.
• Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Combine all-purpose flour, salt, dry mustard, and white pepper in a small bowl. Sprinkle flour and seasonings over the melted butter and stir, constantly, until flour and butter are well mixed and the mixture is bubbly, about 3 minutes. Allow to bubble for 1 minute, while stirring.
• Gradually pour in milk, stirring constantly to avoid lumps. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. If the mixture is too thick, stir in an additional 3 to 4 tablespoons milk. Remove from heat.
• Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.
• Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.
• Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.

SKILLET HAM, CABBAGE AND POTATOES

Steps:

• 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.

BEST BOILED HAM AND CABBAGE

Steps:

• Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
• Stud the ham with the whole cloves, distributing them evenly over the surface.
• Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
• Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
• Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
• Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
• Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
• Lift ham onto a platter and carve off a suitable number of servings for the meal.
• Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.

SKILLET CABBAGE AND HAM

Steps:

• Heat oil in a large non-stick skillet over medium-high heat.
• Add cabbage and carrot and cook, covered, for 5 minutes, stirring occasionally.
• Stir in wine and simmer for 1 minute.
• Add ham, apple, vinegar, caraway, salt and pepper.
• Simmer on medium heat for 5 minutes, uncovered, stirring, until cabbage and apples are tender and most of the liquid has cooked off.
• Cover and let stand a few minutes before serving.

SUFFOLK RED CABBAGE (BAKED CABBAGE & HAM)

Steps:

• Pre-heat oven to 170°C: 325°F: Gas 3. Cut the cabbage into quarters, remove the cores, slice thinly. Melt the butter in an ovenproof dish and add the ham cut into narrow strips. Cook gently, without browning for 5 minutes. Add the cabbage, ensuring it is coated with the butter. Cover and allow to sweat for 10 minutes. Remove from the heat. Add the vinegar, sugar and season to taste. Cover and bake for 2 hours, stirring occasionally. Serve with game, roast pork or sausages.