When I boiled our cabbage for New Year's, I added a little of the fat from our ham to the water I boiled the cabbage in and it was a huge hit with my husband. He never liked boiled cabbage before. This is a great way to use your ham scraps. I freeze my scraps now to use for cabbage.
Category: Side Dish
Cuisine: American
1/2 head Raw cabbage cut in four wedges
1 piece Ham fat or scrap a small piece about 3 inches long will work
White vinegar just a few drops
Salt a dash or two - use sparingly
1 cup Water
As we're Jewish and don't eat pork products, I often make this by using the water I've saved and *frozen after making boiled corned beef. This truly tastes scrumptious and with corned beef and **buttered parsley potatoes. (**We use a "non-dairy" butter or margarine.) It's terrific on St. Patrick's Day! *(I use a Seal-A-Meal when freezing; it's simple, removes the air, and stays fresh for a VERY long time.) L'Chaim!
HarleeM1I followed the method, but ended up having to put it back on the stove and cooked it for 30 minutes.
lsdaisyI love cabbage. In my pot I added a tablespoon of bean seasoning instead of the ham. I like the smell of cabbage cooking! Weird huh.
ninny727The few drops of vinegar eliminates the odor of cooked cabbage.
Beachbumette[I posted this recipe.]
Beachbumette
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