"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ham and Cabbage Casserole Recipe

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This recipe for Ham and Cabbage Casserole, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Montalbano
Added: Sunday, October 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp instant minced onion
1 1/2 tsp salt
8 small whole unpared new potatoes
1/2 small head cabbage, cut in 4 wedges and cored
6 large carrots, pared and cut in 4" sticks
1 lb canned ham, corned beef or SPAM
4 Tbsp butter or margarine
hot-dog relish

Directions:
Directions:
1. Over medium heat, bring 3 c. water to a boil. Add onion and salt.

2. Add potatoes; cook covered 25 minutes or until tender. Add 1/2 cup water if necessary.

3. Add cabbage and carrots; cook 10 minutes longer.

4. Place ham in center of skillet; dot vegetables with butter. Cover and cook 5 minutes longer.

5. Serve with relish.

 

 

 

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