Fall brings on welcomed, oven-baked dishes. Cabbage and onions are pantry staples that bring lots of hearty flavor to anything they are part of. Add a bit of diced, cooked ham and the wonderful fall flavor of this recipe intensifies. I like to bake this in four, individual dishes, but it works just as well in a shallow, 2-quart oven dish. There is an easy, tasty gluten-free option included in the recipe. Either way, give this a try as a great and simple side dish for any meal. It’s good, and good for you, of course!
3 cups coarsely chopped cabbage
1 cup thinly sliced onions
4 teaspoons, plus 1 tablespoons olive oil, separated
1/2 cup seasoned breadcrumbs *If looking for a gluten-free option use crushed potato chips rather than breadcrumbs.
4 tablespoons fat-free milk
salt & pepper to taste
Heat 1-quart water to boiling in a 2-qt or larger saucepan. Once the water boils, remove it from the heat. Add the shredded cabbage and sliced onions. Cover and allow to rest 10 minutes. Drain completely and blot with paper towels. Stir in the chopped ham. Oil or butter four small, individual baking dishes. Divide the cabbage mixture evenly among the four prepared dishes. Add one teaspoon of olive oil to each dish. Stir gently. Press the mixture into the baking dish. Drizzle 1-tablespoon of milk over each dish. Tightly cover each dish with foil and place on a baking sheet in a 400˚ oven for 20 minutes. While baking heat 1-tablespoon of olive oil in a small pan on medium heat. Turn off the heat once the oil is warmed and stir in the breadcrumbs. After 20 minutes remove the foil from the baking dishes and sprinkle with breadcrumb mixture. Return the uncovered dishes to the oven for five minutes. Serve warm.