By Bergy on September 24, 2002
Photo by Caroline Cooks
Photo by Caroline Cooks
"This is a great meal in one dish. I have made this in advance, added buttered crumbs and reheated in a 350F the oven for 25 minutes."
Serving Size: 1 (555 g)
Servings Per Recipe: 3
"This tasted great! It was very easy to prepare and everyone liked it alot. I am sure I will be asked to fix it again."
"Looking for a way to use up leftover Easter Ham from the freezer and came across this recipe, sure glad I did, very flavourful!!! Made half a recipe for the two of us. Just happened to have half a cabbage waiting to be used and some lovely little new potatoes. I used becel margarine and fresh parsley, the white wine gave it a lovely tang; turned out just great. DH loved it; me too and i will remember it next time I have left over ham. Thanks Bergy for another super keeper!!"
"This was definitely a great and tasty way to use leftover ham! I added a dash of red pepper flakes, just to fit our tastes but it really didn't need it. Thanks Bergy!"
"Oh my what a wonderful tasting dish. I had a head of cabbage that needed to be used and and left over spiral ham from Christmas. I picked this recipe. So glad I did
I used white cooking wine and only 1/4 cup of it. I cut my potatoes into bite size pieces. Will be making this again and again."
"Was a little skeptical at first, but this recipe really surprised me. Followed the recipe with one exception, no potatoes. Definitely agree with "highplainsdrifter" in that it should be called a hash and took their advice and served it with a poached egg. My 9 yr old son was curious and asked for a taste, then another and finally got his own serving!"
"This is a great, simple recipe that requires little cooking skill and little prep time. I would definitely describe it more as a stir fry or a hash than a casserole. In fact, it is a great breakfast dish if you fry or poach a few eggs to go with it. My family traditionally eats cabbage with beef, and I found this recipe while searching for something to use up various leftovers in the fridge. It seems that most anything with garlic, onion, and wine is tasty, and this recipe is no exception. I made some variations, but like the original recipe enough to give it 3 solid stars. As my goal was to use up leftovers, I substituted red wine for white, and used rosemary instead of parsley. Also, I found that if you have some leftover cold baked potatos instead of raw ones, you can significantly reduce the cooking time and keep the cabbage from getting mushy. Anyway, good stuff, thanks for the idea!"
"Thanks for something new to do with ham leftovers and cabbage. I made the recipe mostly as is, substituting leftover sauce from the ham for the wine, as I didn't have any white on hand. This was very good, I will make it again."
"Exellent recipe for leftover ham, change of pace from scalloped potatoes."
"I added another 1/2-1 cup white wine plus a can of cream of asparagus soup. Plus, I seasoned with HERBAMARE. Does anyone else use this? It's my very favorite spice."
"How very easy; simply delicious for a quick weeknight supper. I did cube the ham and brown with the onions to release the flavor. Made for The Christmas Spelling Bee in Cooking Photos."
"Was great in a pinch ,fast ,easy. Must try it as a next day meal."