Cabbage-Ham Scallop

Cabbage-Ham Scallop

Rita Barth, Columbus, OH, shares a delicious way to prepare cabbage. It may even make cabbage lovers out of cabbage haters!

Serves 4

6 cups purchased cole slaw
2 cups water
1 (10 3/4-ounce) can Healthy Request Cream of Celery Soup
1 1/2 cups (9 ounces) diced Dubuque 97% fat-free ham or any extra lean ham
1/8 teaspoon black pepper
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese*

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large saucepan, cook coleslaw mix in water for 10 to 15 minutes or just until tender. Drain. In a large bowl, combine coleslaw mix, celery soup, ham, and black pepper. Layer half of mixture in prepared baking dish. Sprinkle half of Chedder cheese over top. Layer remaining coleslaw mixture over cheese. Sprinkle remaining cheese evenly over top. Cover and bake for 30 minutes. Uncover and continue baking for 10 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

HINT: 5 cups shredded cabbage and 1 cup shredded carrots may be used in place of purchased coleslaw mix.

Each serving equals:
HE: 2 1/2 Protein, 1 1/2 Vegetable, 1/2 Slider, 2 Optional Calories
207 Calories, 7gm Fat, 19gm Protein, 17gm Carbohydrate,
959mg Sodium, 305mg Calcium, 4gm Fiber
DIABETIC: 2 1/2 Meat, 1 1/2 Vegetable, 1/2 Starch

"Healthy Exchanges Food Newsletter November 2000, pg. 5."

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