Country ham smothered cabbage from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 193) by Asha Gomez and Martha Hall Foose

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Notes about this recipe

  • paisleymonsoon on December 26, 2023

    We always cook Indian food for Christmas but had a ham to eat, so this made a nice compromise. I was dubious about buttermilk gravy, but it was the perfect complement for ham. I didn't add nutmeg because the ham was already sliced. If I do it again, I'll sautee the cabbage rather than boil it because it made the dish too wet.

  • Senkimekia on March 30, 2017

    Nice juxtaposition of creamy and crunchy in this dish. I like this take on ham and cabbage combination.

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