That’s how Husband and I ended up with an entire spiral sliced ham. It was a cheaper than the turkey ham (turkey cured with ham spices) that is one quarter of its size that we normally buy.
One of the things I like about ham is that the leftovers are so versatile. I watched my foodie aunt whip up this meal one day when she was short on time and long on ham leftovers. This is my interpretation of how I remember her making ham and cabbage.
Since this is a cooking with leftovers recipe, the amounts do not have to be exact. The idea is to use up what you have languishing in the refrigerator before it goes bad.
Ham and Cabbage and Noodles Recipe
Drizzle of light oil (olive, canola, peanut, vegetable – whatever you have on hand and floats your boat)
1 chopped onion
3-4 cloves chopped/minced garlic (or more or less depending upon how much you like or dislike garlic)
1 head shredded cabbage
4-6 cups of cubed/sliced into small strips ham (or less. Or more. The idea is to use whatever leftovers you have on hand.)
Salt and pepper to taste
Egg noodles (whole wheat egg noodles or white. Again, use what you have on hand.)
1. Coat the bottom of a sauté pan with the light oil.
2. Saute the onion and garlic in the oil for a few minutes to flavor the oil over medium heat.
3. Thoroughly mix the cabbage and ham into the oil mixture. Add salt and pepper to taste.
4. Cover the pan with a lid and cook until the cabbage is translucent but not mushy because nobody likes mushy cabbage.
5. Serve the ham and cabbage over egg noodles and enjoy!
Ham and cabbage is one of my favorite quick cooking with leftovers meals. Ham and cabbage and noodles can also be a feeds an army on the cheap (or feeds one bottomless pit teenage boy while allowing the rest of the family to have a helping) meal too.
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