Boiled Cabbage
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.
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.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (59g)
- Sodium 1.77750000150261 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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.
My family always raved about my boiled cabbage, but I never thought to add ham fat to the water until last New Year's. It was a huge hit with my husband, who had never been a fan of boiled cabbage before. Now, he requests it all the time!
This recipe is not only delicious, but it's also a great way to use up leftover ham scraps. I always freeze my ham scraps now so I can use them for cabbage. It's a win-win situation!
