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This Scalloped Cabbage and Ham Casserole makes a meal with some cornbread. My family loves cabbage and this casserole is great comfort food for a cold day.
1 small head cabbage, chopped
1 medium onion, chopped
1 cup chopped green pepper (could use red or orange, too)
3 cups water
1 (4 ounce) jar sliced pimentos, drained
2 cups cooked, chopped ham (I use Kentucky Legend ham)
4 tablespoons butter for sauce
3 tablespoons all-purpose flour
1 1/4 cups milk
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded sharp cheddar cheese
1/4 cup bread crumbs
2 tablespoons butter for top of casserole
1 teaspoon paprika
Combine cabbage, onion, and green pepper with water in a pot. Steam on top of stove or in microwave until cabbage is soft. I just do mine in the microwave for about 10 minutes. Drain cabbage. Spray a 9 x 13 baking dish with cooking spray. Add drained cabbage and sprinkle on pimentos and ham. In a skillet on top of the stove make a roux by melting the 4 tablespoons butter, add flour and milk and cook until smooth. Stir black pepper, salt, and shredded cheese into sauce. Spread over casserole. Sprinkle on bread crumbs and cut the 2 tablespoons butter up in pieces on top. Sprinkle on paprika. Bake in preheated 375 degree oven for 35 minutes until bread crumbs are brown on top. Makes 8 to 10 servings. Enjoy!
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