CREAMED HAM AND CABBAGE
8 cups cabbage, coarsely shredded.
1 cup boiling water
2 tablespoons butter or margarine
1/4 cups flour
2 cups whole or skim milk
2 cups diced cooked ham
FOR TOPPING:
1/4 cup fine dry breadcrumbs
1 tablespoon butter or margarine, melted.
Cook cabbage in boiling water covered, 8 to 10 minutes, or until tender. Drain thoroughly.
Melt 2 tablespoons and blend in flour. Stir in milk slowly. Cook until thickened, stirring constantly.
Add cabbage and ham to sauce and cook slowly until heated through.
Mix breadcrumbs with 1 tablespoon melted butter and heat until crumbs are lightly browned.
Top cabbage and ham with crumbs just before serving.
VARIATION:
CREAMED HAM AND BRUSSELS SPROUTS:
Use 4 cups small Brussels sprouts in place of cabbage.
Makes 6 servings, 1 cup each
From: Recipelink.com
Adapted from source: Vegetables in Family Meals: A Guide for Consumers, USDA Home and Garden Bulletin No. 103, 1965
8 cups cabbage, coarsely shredded.
1 cup boiling water
2 tablespoons butter or margarine
1/4 cups flour
2 cups whole or skim milk
2 cups diced cooked ham
FOR TOPPING:
1/4 cup fine dry breadcrumbs
1 tablespoon butter or margarine, melted.
Cook cabbage in boiling water covered, 8 to 10 minutes, or until tender. Drain thoroughly.
Melt 2 tablespoons and blend in flour. Stir in milk slowly. Cook until thickened, stirring constantly.
Add cabbage and ham to sauce and cook slowly until heated through.
Mix breadcrumbs with 1 tablespoon melted butter and heat until crumbs are lightly browned.
Top cabbage and ham with crumbs just before serving.
VARIATION:
CREAMED HAM AND BRUSSELS SPROUTS:
Use 4 cups small Brussels sprouts in place of cabbage.
Makes 6 servings, 1 cup each
From: Recipelink.com
Adapted from source: Vegetables in Family Meals: A Guide for Consumers, USDA Home and Garden Bulletin No. 103, 1965
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