Easter Ham Pineapple Rolls


Yes you read that correct.  Easter Ham Rolls!  I decided to color eggs using some old fashion dying techniques.  You can color eggs with the liquid leftover from boiled red cabbage leaves.  I decided I did not want to “waste” any of the cabbage.   I came up with this recipe to use those beautiful red leaves.


1 large head of red cabbage

1 pound of ground cooked ham (get from your deli) or finely dice and chop your own ham of the bone.

1 cups of cooked white rice

1/4 cup of finely chopped green onions

1 eight ounce can of crushed pineapple

1 teaspoon of garlic powder

1 bottle of sweet and sour sauce

Salt for boiling water


  1. Cut the core out of the red cabbage and insert the head of cabbage core side down.  Boil in salted water for about 10 to 12 minutes or until the leaves are tender.
  2. Remove from the water and let the cabbage cool.
  3. In a mixing bowl… add the ham, garlic powder, green onions, and rice together.  Mix well.
  4. Drain the juice from the pineapple.
  5. Add the pineapple to the mixing bowl and mix well.
  6. When the cabbage is cool remove the outer hard layers and discard those layers.
  7. Take the inner layers lay them out individually in a baking pan.
  8. Cut out the middle spine in each leaf.  Discard the spine.
  9. Take the  leaves and scoop your ham mixture onto a leaf and roll.
  10. Repeat for all the leaves until they are filled and rolled.
  11. Put any remaining mixture on top of rolls.
  12. Cook covered for about 1 hour in 350 degree oven or until cabbage is very tender
  13. Once the rolls are done remove from the oven and pour sweet and sour sauce over the rolls.
  14. Makes about 14 rolls.

These rolls are pretty for the Easter holiday.  They are a great way to use up ham leftovers.  You can also use the red cabbage liquid for coloring your eggs!







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