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.

4-6 servings

I have a note in my recipe binder, “First made July, 1994.  Excellent.  Adding ham was my idea.  David and I both loved it.”