- 2 cups cubed fully cooked ham
- 1/2 cup uncooked long grain rice
- 1/4 cup chopped onion
- 1/4 cup butter or margarine
- 1 1/2 cups milk
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 1 teaspoon prepared horseradish
- 1/2 teaspoon salt
- 3 cups chopped cabbage
- In a large skillet, saute ham, rice and onion in butter until rice is golden brown and onion is tender. Stir in the milk, soup, horseradish and salt. Add cabbage; cover and cook over low heat for 35-45 minutes or until the cabbage is tender, stirring occasionally.