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Creamy Cabbage & Ham Alfredo https://www.metro.ca/userfiles/image/recipes/choux-et-jambon-cremeux-alfredo-10148.jpg PT15M PT20M PT35M
In saucepan of boiling, salted water, cook cabbage for 5 minutes; drain and immediately cover with cold water.Drain again and set aside.In large nonstick saucepan, heat oil over medium heat; cook onion until golden.Add garlic; cook for 1 minute.Stir in flour; cook for 1 minute.Stir in milk and chicken stock; bring to boil.Reduce heat and simmer until thickened.Stir in Parmesan cheese until blended.Stir in ham and cooked cabbage, tossing to coat.Pour into oiled 13 x 9-inch (3.5 L) baking dish or 12-cup (3 L) casserole.Blend together breadcrumbs and butter; sprinkle over top.Cover and refrigerate or bake, uncovered, in 325ºF (160ºC) oven for 20 minutes.Note: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.
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8 cups (2 L) cabbage sliced, about 3/8 inch (1 cm) wide 2 Tbsp. (30 mL) vegetable oil 1 medium onion, finely chopped 2 clove garlic, minced 2 Tbsp. (30 mL) all-purpose flour 1 1/2 cups (375 mL) milk 1/2 cup (125 mL) chicken stock 1/2 cup (125 mL) parmesan cheese grated 3/4 lb (375 g) cooked ham, cut into thin strips 1/2 cup (125 mL) dry breadcrumbs 2 Tbsp. (30 mL) butter, melted
Creamy Cabbage & Ham Alfredo

Creamy Cabbage & Ham Alfredo

Rate this recipe
1 Vote
6
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8 cups
    (2 L)
    cabbage sliced, about 3/8 inch (1 cm) wide
  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 1
    medium onion, finely chopped
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  • 2
    clove garlic, minced
  • 2 Tbsp.
    (30 mL)
    all-purpose flour
  • 1 1/2 cups
    (375 mL)
    milk
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  • 1/2 cup
    (125 mL)
    chicken stock
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  • 1/2 cup
    (125 mL)
    parmesan cheese grated
  • 3/4 lb
    (375 g)
    cooked ham, cut into thin strips
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  • 1/2 cup
    (125 mL)
    dry breadcrumbs
  • 2 Tbsp.
    (30 mL)
    butter, melted
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Imprimer ma sélection

Preparation

In saucepan of boiling, salted water, cook cabbage for 5 minutes; drain and immediately cover with cold water.

Drain again and set aside.

In large nonstick saucepan, heat oil over medium heat; cook onion until golden.

Add garlic; cook for 1 minute.

Stir in flour; cook for 1 minute.

Stir in milk and chicken stock; bring to boil.

Reduce heat and simmer until thickened.

Stir in Parmesan cheese until blended.

Stir in ham and cooked cabbage, tossing to coat.

Pour into oiled 13 x 9-inch (3.5 L) baking dish or 12-cup (3 L) casserole.

Blend together breadcrumbs and butter; sprinkle over top.

Cover and refrigerate or bake, uncovered, in 325ºF (160ºC) oven for 20 minutes.

Note: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.

Source : Foodland Ontario

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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