This is a nice supper dish to make with leftover ham. The recipe is adapted considerably from one in a cookbook called Quick Dishes for the Woman in a Hurry.
CABBAGE, NOODLES AND HAM
- 1 Tblsp. olive oil
- 1/2 cup chopped onion
- 4 cups shredded cabbage
- 1/2 tsp. salt
- Grinding of black pepper
- 1 cup chopped cooked ham
- 2 cups dry egg noodles, cooked and drained
- 2 Tblsp. butter
- 2 cups dry bread crumbs
- 1/2 cup sour cream
Preheat oven to 350 degrees F. Butter a 9×9 pan.
Heat oil in a large skillet over medium low heat; add onion and saute until soft. Add cabbage and cook until tender, turning periodically. A small amount of oil may be added if mixture starts to stick to the pan. The time will depend on the type of cabbage – cook until it is tender. Stir in the salt and pepper, the ham, and the drained noodles.
Pour into buttered 9×9 baking dish.
In a small skillet, melt the butter and toss the crumbs lightly. Sprinkle the crumbs on top of the noodle mixture.
Bake @ 350 degrees F for 20-25 minutes until crumbs are light brown. Serve with a dollop of sour cream.
I have a note in my recipe binder, “First made July, 1994. Excellent. Adding ham was my idea. David and I both loved it.”