German Ham and Cabbage Casserole

4 c. coarsely chopped ham, or available meat
16 ounce dry macaroni, or 2 lbs potatoes
1/2 head cabbage, chopped well
1 1/2 c. sauerkraut
6 tbsp butter
3/4 c. flour
5 c. milk
1 c. dry white wine or sherry (NOT cooking sherry)
1 1/2 tsp. salt
1 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. caraway seeds
3 1/2 c. shredded cheese

1. Preheat oven to 350 degrees. Butter a 9x13 inch casserole or other similar sized dish.

NOODLE VERSION:
2a. Cook noodles according to package directions in salted water. Strain out water and dress with a small amount of oil to keep noodles from sticking together.

POTATO VERSION:
2b. Peel potatoes.  If they're large, chop them in half or quarters to have pieces the size of a large chicken egg.  Boil the potatoes not quite fork tender.  Remove from water and cut into 1/4 inch slices.

3. while the potatoes/noodles are cooking, chop the cabbage.  The cabbage should be partially cooked before mixing into the casserole.  Use a large pot, fill with 2 quarts of water and bring to a boil.  Once boiling, add all the cabbage and parboil for 3 minutes.  Drain immediately and set aside.

4. I used a spiral-cut ham for this and just coarsely chopped up 4 cups worth of meat.  There was still plenty left for other things!

5. Make the roux: in a large saucepan, melt the butter over medium heat until foam subsides. Sprinkle in the flour and stir for 2 to 3 minutes. Stir in milk, salt, pepper and caraway seeds. Stir frequently until the sauce thickens, about 5 to 10 minutes.  Stir in sherry and move to next step.

6. Mix the meat, cabbage, sauerkraut and sauce in with the noodles/potatoes. Pour mixture into the casserole dish. Stir in the shredded cheese.

7. Bake for 40 minutes or until the cheese is melted and casserole is heated through.