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.