What to do with the leftover ham from Easter? I have already served ham sandwiches and froze the bone for bean soup later this month, but now I needed a way to use up the rest of the ham I had cut off the bone. This recipe comes from the book “Taste of Home, 2000″. It’s a great series if you get a chance to check them out.
Creamy like risotto, and full of hearty ingredients, this Gluten Free scalloped ham and cabbage is simple and filling. I doubled my recipe to feed my family of 7, and as you can see, just served some fresh veg and grapes on the side. I included a photo of the gluten free cream of mushroom soup that I found at the health food store. Next time, I will just make my own alternative, but this was a nice treat and very tasty!
Scalloped Ham and Cabbage Skillet
2 cups bite sized pieces of cooked ham
1/2 cup uncooked rice
1/4 cup chopped onion
1/4 cup butter or margarine (I did not double this ingredient)
1 1/2 cups milk
1 can condensed cream of mushroom soup, undiluted (see bottom for my substitution or jump to my cream of anything soup mix)
1 tsp prepared horseradish
1/2 tsp salt (I left this out due to the salty ham)
4 cups chopped cabbage(I used coleslaw mix)
Saute ham, rice, butter and onion until onions are soft and rice is golden brown
Add milk, soup, horseradish, cabbage and salt if desired
Cover and cook for 35 minutes or until rice is done and cabbage is tender.
Here is the soup I used tonight. It was tasty.