It’s a New Year’s resolution of sorts – to add some easy, weekday dinners to my rotation. It’s a great way to use up leftover ham, and economical, since the other main ingredients in this recipe are cabbage and egg noodles. From start to finish, it took me less than a half hour to make, and the fellas loved it!
- 2 1/2 cups cooked ham, cubed small
- 8 tablespoons butter, divided
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 pounds cabbage, cut into bite sized pieces
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon fresh ground pepper
- 1 tablespoon olive oil
- 10 ounces egg noodles
- In a large skillet over medium-high heat, melt 3 tablespoons butter. Add cubed ham and cook for 2 minutes.
- Add 2 more tablespoons of butter, add onion and garlic – sauté for 3 minutes.
- Toss in cabbage, salt, pepper, and olive oil, stir to combine. Reduce heat to medium, cover pan, and cook for 10 to 12 minutes.
- In the meantime, cook the egg noodles according to instructions, drain. When the cabbage mixture is tender, add the noodles, the remaining butter, and cook for 3 to 4 more minutes. Serves 6.
