When I boiled our cabbage for New Year's, I added a little of the fat from our ham to the water I boiled the cabbage in and it was a huge hit with my husband. He never liked boiled cabbage before. This is a great way to use your ham scraps. I freeze my scraps now to use for cabbage.
Use a medium sauce pan with a tight fitting lid and add the water, salt, vinegar, and ham. Stir a little to mix up the vinegar with the salt and water. Arrange the cabbage wedges in the sauce pan, cover with lid and heat to a low boil. Boil for about three minutes and remove from heat. The cabbage should be cripsy-tender. If it's not, replace the lid and check again in about two more minutes. The cabbage will continue cooking even though it's been removed from the heat. This is delicious with a slice of fried ham, black eyed peas and cornbread muffins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (59g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 0.6mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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