September 3, 2010

getting creamed

Seeing something swimming in a creamy sauce automatically calls to mind two words--rich and delicious. Would that be true if SPAM® (er...I mean spiced ham) was involved?


The answer is yes. After all, what better way to make something with a bad reputation (however unfair) more appetizing than to nestle it in a pool of creamy, flavorful goo?

As someone who shies away from cooked cabbage because of its effects on the digestive system (overshare?), I had my doubts about this dish. Let's be honest--those issues could not possibly be helped by the presence of fried meat, am I right? Regardless of my hesitations and armed with Beano and optimism, I tossed this together for supper one night and was pleasantly surprised.

This was an interesting way to use spiced ham, and I'd recommend it, especially for those connoisseurs of hearty German-like fare among you. If your innards are sensitive to the power of cabbage, though, consider yourself warned...

The Gut Buster (or, Spiced Ham with Creamed Cabbage)
1 (12-ounce) can SPAM®, thinly sliced
1 head of cabbage, thinly sliced
1 cup milk
2 tablespoons all-purpose flour
2 tablespoons SPAM® drippings
salt and pepper to taste

In a medium pan over medium heat, saute the sliced SPAM® until it becomes nicely-browned. Remove the SPAM® from the pan and add the cabbage. Cook until browned and remove from pan. Drain drippings from pan, reserving about 2 tablespoons. Add flour and cook until browned, then whisk in the milk. Cook until thickened and season with salt and pepper. Add the cabbage back into the pan and stir until warmed through. Serving suggestion: Place the SPAM® atop a bed of the creamy cabbage.

53 comments:

Barbara said...

I can't wait to see the comments on this one, Grace! Shades of WWII! Love it!
I hate to age myself, but when I was a newly married, I actually made an appetizer with spam, dill pickles and cheese. OMG.

Pam said...

"armed with Beano and optimism" - possibly my favorite blog quote ever.

jelena said...

Love food with bad reputation. I just made pork liver verde and I wonder if someone is going to give it a try who never has had liver on their plate. Bad reputation for your dish, but I love spam!

Faith said...

I love the idea of creamed cabbage! And I'm sure it only gets better with the addition of meat. :)

A Plum By Any Other Name said...

Ha, go ahead and eat your cabbage. It happens to everyone. ;)

Beverly@Beverly's Back Porch said...

How can this be bad! I love Spam and cabbage. This will be on my table very soon. Thanks for the reminder.

Rosa's Yummy Yums said...

Yummy! That would be a perfect winter supper!

Cheers,

Rosa

Von said...

Mm...I love white sauce!! And I love spam too! When I make white sauce for spaghetti, I often put spam in- it makes it so much more flavoursome. But spam with cabbage- now that sounds like an awesome idea!!

oneordinaryday said...

I've never actually eaten spam but I pretty much like anything with a white sauce.

5 Star Foodie said...

A comforting and super delicious dish!

bellini valli said...

SPAM reminds me of my younger days, but it was KAM and not SPAM that mom served, I think they are the same, I don't know I will need to Google it:D

Lorraine @NotQuiteNigella said...

Darling, adding cabbage makes it much healthier! :D

lisa is cooking said...

Cream sauce does indeed make all things irresistible! Creamed cabbage sounds delicious, and I've actually been meaning to try that next time I get cabbage from our csa.

Lynda said...

You are so funny! I'm not a Spam fan-guess I had too much when I was young, but this dish looks really good Grace-I may have to get out the Beano and make this! :)

Ingrid said...

I told you before I like spam and I really like cabbage so I'm totally okay with this. :)No need for arm twisting.
~ingrid

shaz said...

Same here, I actually have no problem with Spam although I haven't eaten any in years and years and years, and I actually like cabbage a lot. So I see goodness in this post. Although I was reading the recipe and thought they'd made a new product called Spam drippings! Wow :)

TKW said...

I fear the SPAM, but a nice ham would make a lovely substitute! :)

Pam said...

I never thought, in a million years, that spam would look tasty to me. Well, this recipe does look rich and delicious!

tasteofbeirut said...

here is a dish I would have never thought of making and yet I am sure I would enjoy a lot!

Bridgett said...

Who knew spam could look appetizing! Just kidding Grace, I know you loves your spam. One of these days, I will have to break down, endure the stares at the grocery store and buy me some spam.

Chef Dennis said...

I do have to say it looks darn tasty! and milk is one ingredient I would never have thought to use! simply amazing! Hope you have a great labor day weekend!

Melanie said...

I have to say this is definitely one of the most interesting dishes I've seen posted lately, my friend! Strangely enough, I'd gobble up the Spam in an instant and leave the cabbage for the more hearty in spirit.

Marjie said...

Spam is just too salty for me. My mother used to slice it almost through and put 1/2 slices of pineapple between, and I could just about choke it down with the pineapple and spam together. The white sauce might diminish the salt quotient just enough...

Deborah said...

I can't decide if that makes me sick or if I want to go and make a batch and eat the whole thing myself!!

Natalie @ Perrys' Plate said...

Leave it to you, Grace, to make spam look sexy. :) As much as I'm turned off by spam, I do like the thought of it with creamy cabbage!

WizzyTheStick said...

I have never tasted spam. I do like cabbage though despite it's digestive issues:-)

All Our Fingers in the Pie said...

Is that how they named it SPAM? I learned something new today. Can't bring myself to do it! I have some nice Canadian back bacon in the fridge and would try the recipe with it! Thanks for the fun!

kimberleyblue said...

Well, it looks fantastic and you make it sound great....but i'm just not a spam-fan. but replace the spam with some bacon, and this sounds perfect. i love some salty, creamy cabbage!

Cheryl said...

You didnt, yes you did! My gawd that looks good, I have some Spam and will be making this next week!

marla {family fresh cooking} said...

I have to say you have been bringing spam to a whole new level. It looks very fancy here. Perhaps it is the new "it" food, non?? xo

Hungry Dog said...

I think spam gets a bad rap. Not that I eat it a lot or anything, but c'mon. It's not THAt scary. And in a creamy sauce, I'm all for it!

Julie M. said...

You are officially the Spam queen! This is the second time you have taken something I would typically never even think of eating and turned into something A.mazing! And I'm German, so this definitely strikes a cord with me. Brilliant job!

scrambledhenfruit said...

When I was a kid my mom used to fry spam for breakfast to go with pancakes- I probably haven't had it since then!

Lucie said...

I have never had spam before--but being a lover of all things cabbage, raw or cooked, I've gotta say this sounds totally appealing!!

Lisa-Marie said...

Being Socttish, my innards are probably pretty close to those of your average Germans sensitivity wise - the traditional diet is pretty similar. I reckon i could quite happily eat this. I am very much a 'cheese sauce, lovely. Needs some meat though' type of person!'.

You are my food hero Grace, you and Nigella :)

Joanne said...

Creamy goo really does work wonders on many a dish. Even spiced ham :P

You are so creative! I love all of your SPAM experiments.

Jannett said...

Cream cabbage sounds very tasty.
I love cooked cabbage drained and add 1 can of cream of mushroom soup.... sever with a bit of butter and salt and pepper... :)

Abby said...

I would totally eat that. I got a head of cabbage in my CSA today, and spam? Oh, heck yeah.

Lori said...

Bring on the goo! Love cabbage with Spam or sausage. So tasty.

Angie's Recipes said...

Cabbage and ham...a wise and delicious combination!

pierre said...

looks scrumptious !! PIerre

hannah {thepastrykook} said...

nothing stops me from saying mmm to spam!

Chef Bee said...

My college son who is learning to cook for his roommates would love this.

Plan B

Foodessa said...

Grace...I remember the days of my Beano consumption. Today...I'm finally rid of it since my tummy has adapted to more nutritional food such as cabbage. As a side note...I find that 'Savoy' curly cabbage is so much gentler on your insides ;o)

Interesting recipe :0)

Ciao for now,
Claudia

Nutmeg Nanny said...

I love cabbage and I love spam....perfect!

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Mimi said...

The creamed cabbage looks good, but I'm still not to sure on the spam thing.
Mimi

Carolyn Jung said...

Spam! What we all secretly love but hate to admit to eating. ;)

Vickyb said...

I love creamed cabbage - I usually add cubed carrot and bacon. I've never had Spam but I do have a can in my cupboard - a friend gave it to me as a silly moving in present. I've been too scared of it to do anything with it! This recipe might actually stop me being so scared - thank you!

Lisa said...

I might be able to embrace the spam for the sake of nostalgia. (I fondly remember a recipe that included sliced spam and pineapple from my ancient Betty Crocker Cookbook for Boys and Girls.) It's my view of cream sauce that needs rehabilitating. Too many mushy vegetables in cream sauce were a part of our German country fare when I was growing up.

Chef Fresco said...

Haha this makes me laugh! I don't think I've ever actually had spam, believe it or not. You do make me intrigued though!

noble pig said...

Spam rocks.

chopinandmysaucepan said...

Love the creative names that you come up with for all your dishes! Decadence with a wicked sense of humour :)Love the spammy bits too!