Rice Partially Cooked With Ham And Cabbage Recipes

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FRIED HAM AND CABBAGE

Fried ham and cabbage is rustic, comforting, affordable, and a classic I grew up on. I kept the ingredients to a minimum to let the ham and cabbage be the star of the show.

Provided by Soup Loving Nicole

Categories     Ham Recipes

Time 45m

Yield 4

Number Of Ingredients 7



Fried Ham and Cabbage image

Steps:

  • Melt butter in a large skillet over medium-high heat. Add ham and onion; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes.
  • Add cabbage; cook and stir for 5 minutes. Add broth and season with salt and pepper. Cover and cook for 8 minutes.
  • Uncover and continue to cook until cabbage is tender, about 5 more minutes.

Nutrition Facts : Calories 304.8 calories, Carbohydrate 10.3 g, Cholesterol 63.8 mg, Fat 21.6 g, Fiber 3.4 g, Protein 17.8 g, SaturatedFat 9.3 g, Sodium 1432.2 mg

2 tablespoons butter
12 ounces chopped cooked ham
1 medium onion, chopped
3 cloves garlic, minced
½ medium head cabbage, cored and chopped
1 cup chicken broth
salt and ground black pepper to taste

HAM AND CABBAGE CASSEROLE

I'm always looking for a way to recycle leftovers, and this casserole is a great way to do just that. To leftover ham and a bit of cabbage, add some fridge and pantry staples and create a warm, comforting casserole for your family to enjoy. Toss a salad while the casserole is baking, add some biscuits or cornbread, and your meal is complete!

Provided by Bibi

Categories     Casseroles

Time 1h15m

Yield 8

Number Of Ingredients 14



Ham and Cabbage Casserole image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  • Spread out chopped ham on the bottom of the prepared dish.
  • Set hash browns on a microwave-safe plate and microwave on high power for 1 minute and 30 seconds. Potatoes should be thawed and feel slightly warm to the touch, but not be cooked. Set aside.
  • Melt 2 tablespoons butter in a large skillet over medium heat and cook onions until they are just starting to turn clear, 2 to 3 minutes. Add chopped cabbage and continue to cook, stirring often, until cabbage wilts down a little but is still crisp, 3 to 5 minutes. Stir in shredded raw carrots and microwaved hash browns, then add mixture to the baking dish.
  • Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Combine all-purpose flour, salt, dry mustard, and white pepper in a small bowl. Sprinkle flour and seasonings over the melted butter and stir, constantly, until flour and butter are well mixed and the mixture is bubbly, about 3 minutes. Allow to bubble for 1 minute, while stirring.
  • Gradually pour in milk, stirring constantly to avoid lumps. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. If the mixture is too thick, stir in an additional 3 to 4 tablespoons milk. Remove from heat.
  • Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.
  • Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.
  • Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.

Nutrition Facts : Calories 441.3 calories, Carbohydrate 29.3 g, Cholesterol 65.9 mg, Fat 30.1 g, Fiber 2.8 g, Protein 17.5 g, SaturatedFat 13.7 g, Sodium 1032.3 mg, Sugar 7.3 g

2 cups chopped cooked ham
1 ½ cups frozen Southern-style hash brown potatoes, thawed
5 tablespoons unsalted butter, divided
1 ½ cups chopped onions
5 cups chopped cabbage
½ cup shredded carrots
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon white pepper
2 cups milk, or more as needed
1 cup grated sharp Cheddar cheese
3 slices bacon strips, cooked and crumbled
¾ cup buttery round crackers, crumbled

HAM AND RICE BAKE

Sharol Binger can put a satisfying meal on her Tulare, South Dakota supper table in a jiffy. She adds a can of soup, rice and a few convenience items to leftover ham for a flavorful no-fuss casserole.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 5



Ham and Rice Bake image

Steps:

  • In a large saucepan, combine the soup and 1/2 cup cheese; cook and stir until cheese is melted. Stir in the vegetables, rice and ham., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 309 calories, Fat 15g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 1235mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded cheddar cheese, divided
1 package (16 ounces) frozen California-blend vegetables, thawed
1 cup cooked rice
1 cup cubed fully cooked ham

CREAMED CABBAGE AND HAM CASSEROLE

I have a similar recipe with broccoli but did not have that available one night so used cabbage and we liked it even better than with the broccoli. You can use broccoli if you like it better than cabbage!

Provided by Carol Powell

Categories     Casseroles

Time 1h15m

Number Of Ingredients 12



Creamed Cabbage and Ham Casserole image

Steps:

  • 1. Cook Minute Rice according to package instructions. One cup will make 2 cups cooked. Cook cabbage until tender, drain
  • 2. Grease 9 x 13 inch casserole. Put rice in bottom and spread it out. Put cooked cabbage on top of rice and evenly distribute it.
  • 3. In a bowl combine 2 tablespoons of the butter and the bread crumbs and set aside. I use sliced bread that is getting stale and tear it up into small pieces rather than the fine bread crumbs.
  • 4. In a frying pan cook onions in remaining butter and olive oil until soft. Stir in flour, salt and pepper stirring constantly. It will quickly form a paste like product on the onions. Stir in the milk and continue cooking and stirring until mixture thickens and boils for 1 minute. Add ham and heat 1 minute more.
  • 5. Pour over the top of the cabbage and spread it out evenly. Cover with the swiss cheese. Top with the bread crumbs and bake at 350° for 30 - 45 minutes until it is bubbly and the bread is starting to brown a bit.

1 c minute rice prepared
5-6 c cabbage - cook until tender
4 Tbsp butter
2 Tbsp olive oil
2 c chopped onion
1 tsp salt
¼ tsp pepper
2 c milk
3-4 c ham chopped
2 c fine shredded swiss cheese
2 c fresh bread crumbs
3-4 Tbsp flour

RICE-PARTIALLY COOKED, WITH HAM AND CABBAGE

Number Of Ingredients 8



Rice-Partially Cooked, With Ham And Cabbage image

Steps:

  • TOPPING:Coarsely chop ham together with cabbage. RICE:1. Wash rice thoroughly (see HOW-TO, _Rice: To wash), then spread evenly along the bottom of a saucepan. 2. Add the desired quantity of cold water for each cup of rice. (Let rice and water sit covered in pan for 30 minutes before cooking. This softens the rice, but can be omitted.) 3. Bring rice to a boil over 3/4 flame. Boil covered 3 minutes. Reduce flame to 1/2. Boil 2 minutes more, or until most of the liquid is absorbed. (At this point, before the water is completely absorbed, some cooks stir the rice gently from the bottom up so that it will cook more evenly and have less tendency to burn on the bottom. If some rice sticks to the sides of the pot during this stirring, just scrape it down.) 4. Arrange topping mixture over rice then sprinkle with oil and salt. Cook, covered, over low heat until rice is done (15 to 20 minutes). Let stand, covered, 10 to 15 minutes more then serve. NOTE: The topping is cooked as the rice itself steams. Both rice and topping may be stirred together after, but not during, cooking. The rice will stick to the bottom of the pan if stirred too soon.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

Topping
2 cups rice
3 cups water
1 tablespoon oil or lard
1/2 teaspoon salt
TOPPING:
1/4 pound ham
1/2 pound cabbage (any variety)

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