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.
Use a medium sauce pan with a tight fitting lid and add the water, salt, vinegar, and ham. Stir a little to mix up the vinegar with the salt and water. Arrange the cabbage wedges in the sauce pan, cover with lid and heat to a low boil. Boil for about three minutes and remove from heat. The cabbage should be cripsy-tender. If it's not, replace the lid and check again in about two more minutes. The cabbage will continue cooking even though it's been removed from the heat. This is delicious with a slice of fried ham, black eyed peas and cornbread muffins.
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 0.6mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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