Help on cooking cabbage?!
do I put onions in with cabbage? or best leave them out?
also, what kind of spices? (can't use a lot of salt, high blood pressure)
Ham is already cooked, when would I put the potatoes in?
do I boil or simmer cabbage? how do I know when it's done?
thanks for help, wife is sick and I have to cook.
(im also cooking cornbread, but I did that one once before, so hopefully second time will work also)
Answers: I have some potatoes, onions and ham.
do I put onions in with cabbage? or best leave them out?
also, what kind of spices? (can't use a lot of salt, high blood pressure)
Ham is already cooked, when would I put the potatoes in?
do I boil or simmer cabbage? how do I know when it's done?
thanks for help, wife is sick and I have to cook.
(im also cooking cornbread, but I did that one once before, so hopefully second time will work also)
Peel potatoes and steam or boil until can prick with fork, add quartered cabbage and onions cook until tender but still crisp serve with ham and corn bread. Your wife will probably have some salt free seasoning or celtic sea salt and black pepper in the spice rack, use to taste.
Secret to corn bread..leave the batter a bit lumpy, don't over stir.
Edit: Make Joe K's soup with the leftovers.
I would cook the cabbage with the ham, then when the cabbage is almost done, add the potatoes, til they're done. I wouldn't put onions in it. Good luck.
i am now making the same soup !
first cook ham in large pot to cover w/ waterr ,put lid on it
add pepper, can of tomato sauce, cabbage, potatoes
onions,little garlic ,I added chicken stock or cube (little)
any veggie's left over or on hand, you could also add beans
(rinse) if in can .let it simmer !
add the onion first, carmalized it about 15 or 20 second than at the cabbage saute until the cabbage is kind of soft, then add the ham.. finnal add a pint of salt and peper to your taste. if you like butter, add a little in there it will add much flavor.
You're worried about salt and you're fixing ham?
Mercy! Who's your doctor? {;o)
This is a one pot "boiled dinner" right.. rather then soup?
I would boil your potatoes (peeled, cut in half) , onions (quartered) & cabbage (cut into fair sized chunks) together. Like the cabbage, the onions will sweeten as they cook. All three vegetables will flavor the water and compliment each other. Since your ham is already cooked, wait until the veggies are just about done to add the ham. The ham will "salt" your veggies for you. All this combo really needs for "spice" is some melted margarine or butter on the veggies with salt & pepper served on the side.
BTW...Veggies are done when "fork tender". poke a pototo half with a fork, if it feels "done"...it is. Once water/veggies starts to boil, begin checking for tenderness after 20 minutes or so.
(It will really depend on the size of your potatoe halves.)
5-6 cups cabbage, shredded (about 1/2 med. head)
3 medium potatoes
2 medium carrots
6-8 scallions (One bunch)
1/4 lb lean ham, chopped
4 tablespoons butter
3 tablespoons flour
2 cups water
1 (13 3/4 ounce) can chicken broth
1 teaspoon dill
1/2 teaspoon pepper
* Ham Soups
* < 60 mins Soups
* Low Protein Soups
1. Peel potatoes and cut them into 1/4" dice. Cut carrots into 1/4" dice. Coarsely chop scallions. Cut ham into 1/4" dice. Shred cabbage.
2. In a medium saucepan, melt butter over medium heat until hot but not smoking. Add potatoes, carrots and scallions and saute until scallions are wilted, about 5 minutes.
3. Stir in flour and cook, stirring, for 1 minute.
4. Add cabbage, water, broth, dill and pepper, and bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally.
5. Just before serving, gently mash vegetables with a potato masher to thicken liquid if desired. Stir in the ham. .
6. (Notes: I don't mash the potatoes because I prefer potato soup that way, and it is already pretty thick for me. I also have used chicken bullion and water to make the broth called for, and it has worked fine for me)