Fried Cabbage With Ham Recipes

FRIED CABBAGE AND HAM

Steps:

• Chop the cabbage and onion, set aside.
• Dice the ham steak and brown in the pan with the olive oil and butter for 2-3 minutes on medium heat.
• Add the cabbage and onion to the pan and cook on medium, stirring occasionally.
• Cook until the cabbage is very soft and very wilted.
• Serve warm.

FRIED CABBAGE

Steps:

• In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally.

FRIED CABBAGE WITH HAM

Steps:

• 1. In a large skillet with a fitted lid, start by frying the bacon until done, then set it aside.
• 2. Next, over medium heat, add the oil to the bacon fat, then add onion and about half of the cabbage. Continue stirring and adding cabbage until you get it all in the pan. Once it's in the pan add the water, cover and cook, stirring occasionally, until the cabbage has softened (about 20 min).
• 3. Remove the lid and add the bacon, ham, salt and pepper, and cook until all of the water has evaporated. Add more seasoning if needed.

SKILLET HAM, CABBAGE AND POTATOES

Steps:

• In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
• Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

SKILLET CABBAGE AND HAM

Steps:

• Heat oil in a large non-stick skillet over medium-high heat.
• Add cabbage and carrot and cook, covered, for 5 minutes, stirring occasionally.
• Stir in wine and simmer for 1 minute.
• Add ham, apple, vinegar, caraway, salt and pepper.
• Simmer on medium heat for 5 minutes, uncovered, stirring, until cabbage and apples are tender and most of the liquid has cooked off.
• Cover and let stand a few minutes before serving.