Wednesday, December 29, 2010

Ham and Cabbage Saute

Here is the next recipe I made with our leftover ham. Ron loved it, especially with sour cream, so if you have dairy eaters in your family, use that for a topper. I have seen dairy free sour creams in the store, but have always been afraid to try them lol. I thought it was pretty good, although not great. I think if I make it again I will add some more herbs to it.

Ham and Cabbage Saute

1 TB oil
1 large sweet onion
2 TB garlic, minced
3 cups cabbage, thinly sliced
2 1/2 cups ham, cubed
10 small potatoes, scrubbed and quartered
1/2 cup white wine
1 TB dried parsley
salt and pepper, to taste

1. Sauté the onion & cabbage in the oil until translucent.
2. Add potatoes, garlic, wine salt & pepper and stir.
3. Add parsley & ham; mix well and cover.
4. Simmer about 20 minutes or until the potatoes are tender.

1 comment:

Anonymous said...

Do try the sour cream substitute. The Tofutti is absolutely wonderful! I use it on baked potatoes, in my Mexican dip mix with salsa and guacamole, and when mixed with Zesty Italian dressing (making sure first there is no cheese in it due to milk allergy)...it makes a wonderful creamy Italian salad dressing!