A US recipe, but easily converted.
|1||cabbage (small head, cut in small wedges)|
|1⁄2||Cup||swiss cheese (shredded)|
|1⁄2||Teaspoon (Metric)||pepper (black)|
|1||Cup||green pepper (chopped, optional)|
|1||dijon mustard (to taste)|
Steam cabbage with water until slightly wilted and soft. Drain well. In small sauce pan, melt butter, sour cream, cheese parsley and pepper. Cut ham in bite size pieces and mix well with cabbage. Spread cabbage and ham in bottom of 9x9 casserole. Sprinkle with chopped green pepper. Pour cream sauce over all. Bake at 350 degrees for 20 minutes. Let rest for 10 minutes before serving. Serve with spicy mustard.