In a large skillet over medium heat, saute onions in the oil. When tender, add cabbage and stir. Pour water or milk over, cover and simmer gently on medium low for ten minutes.
Add potatoes and mix. Sprinkle seasoning salt and paprika over cabbage and potatoes. Cover again and allow to simmer for ten more minutes. Additional water or milk may be needed. 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.
I used red cabbage I had on hand, it gave it a lot of color. I also added a few dashes of garlic powder to the seasoning and topped the end with a little caned milk with a quick stir.
Next time I will be adding a few caraway seeds and sprinkle some Swiss cheese when I add the ham and make sure there is enough liquid to make a good cheese sauce.
Source: from my grandmother
By Scott E from Chicago
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