Scalloped Ham and Cabbage |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Found this in the James Beard Fireside cookbook. Thought I would try it with leftover Easter ham. Ingredients:
4 cups shredded cabbage |
1/2 teaspoon salt |
1/4 teaspoon paprika |
2 tablespoons butter |
1/2 cup fine breadcrumbs |
1/2 teaspoon pepper |
3 tablespoons quick-cooking tapioca |
2 cups milk |
1/2 cup cooked ham, chopped |
Directions:
1. Cook cabbage in boiling salted water 2 minutes. Drain.
2. Combine tapioca, salt, pepper, and milk in saucepan. Place over low heat and cook until mixture comes to a boil, stirring constantly.
3. Remove from heat. Add butter, cabbage, and ham, mix well.
4. Turn into greased 11/2 quart baking dish. Cover with bread crumbs. Bake at preheated 350 degree oven. 20 minutes or until bread crumbs are browned.
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