When we’re looking for a simple one pan dinner recipe that’s healthy and delicious, this ham and cabbage recipe always comes to mind. Cabbage may be an ingredient that’s often overlooked, but we are ready to change your minds – it’s one of the most delicious vegetables when prepared our way!
We’ve made this ham and cabbage recipe for years. It’s a way we love to use up any leftover ham the day after a holiday. The whole family loves this dish, the cabbage cooks down and becomes almost buttery in flavor and texture. Paired with the smoked ham, it’s a hearty dish that’s great on it’s own or with a side like mashed potatoes.
Why you’ll love this recipe
- Easy one skillet dinner recipe. Forget using lots of pots and pans to make dinner, this ham and cabbage recipe uses just a single skillet to make both cooking and clean up super simple!
- Great dinner recipe to use up leftover ham. We make this every year the day after any holiday where we are serving ham. It’s so delicious and everyone loves how much flavor is packed in every bite (even with just 6 ingredients).
- Affordable recipe that’s healthy too! We made sure when we developed this easy dinner that it was also easy on the wallet. Cabbage is nutritious and inexpensive, making it the perfect base for a delicious sautéed meal.
Tip for Busy Cooks: When it comes to cooking cabbage correctly, you want to make sure you cook it for long enough. The key is to let the cabbage wilt and cook down until very tender. The cabbage takes on the flavors of the other ingredients in the dish. Every bite is infused with smoky ham, we guarantee it’s a dish you’ll want to savor.
Key Ingredient Notes
- Cooked ham: This is a great recipe to use leftover ham. You can also buy a ham steak at the store or even a small cooked ham as well.
- Small head green cabbage: A little cabbage goes a long way! We recommend buying a small head to use it all up in this skillet recipe.
- Yellow onion: Infuses the cooking oil with great onion flavor and compliments the cabbage nicely.
- Olive oil or bacon grease: The cooking fat for this “stir-fry” inspired meal. If you have bacon grease, definitely use it. The bacon fat adds deep smoky flavor that makes this simple recipe truly decadent in flavor.
- Chicken broth: To cook the cabbage correctly, we add chicken broth to help wilt and almost steam the cabbage until it’s soft and super tender. We love using broth rather than water for it’s richer flavor.
- Apple cider vinegar: We stir in just a spoonful of vinegar at the end of cooking to brighten all of the other flavors.
- Fresh parsley and/or green onions: These are optional ingredients for garnish, we love adding a finishing touch of freshness!
How to make ham and cabbage
- Cut the ham and cabbage into bite-size pieces. (We like to cut the cabbage into about 1-inch squares.)
- Dice the onions. (Check out my tutorial on how to dice an onion – the easy way!)
- In a deep skillet with a lid, heat olive oil over medium-high heat.
- Add the ham and onion and cook for about 5-8 minutes, stirring occasionally, until the onions turn translucent.
- Stir in cabbage, salt, and pepper, and cook for 5 minutes, stirring frequently.
- Add chicken broth and cook everything, covered, for 10 minutes.
- Stir in apple cider vinegar. If you want more tender cabbage, cook for another 5 minutes or so.
- Garnish with fresh parsley and/or green onions before serving.
Expert Tips
- Prepare the cabbage correctly. You’ll want to first peel the outer leaves off of the cabbage and discard. Cut the cabbage in half and carefully cut out the core. Then proceed to cut the cabbage into 1-inch pieces that will cook evenly in the pan. Smaller cabbages are easier to work with, so we recommend shopping for that size at the store.
- Use bacon grease for bolder flavor. We love keeping bacon fat in our fridge at all times. It can add lots of additional flavor to so many dishes, and this sauteed cabbage is one of them. Using just a couple of tablespoons as the cooking fat for this recipe goes a long way – get ready to be impressed with how much flavor it adds to every bite!
- When it comes to choosing ham for this recipe, we recommend any kind that is thick sliced. Deli ham will work but isn’t the best for flavor or texture. Use leftover holiday ham, ham steak, or even the small cooked hams you find at the store.
- Add other veggies! You can customize this dish to your liking. We love also adding in carrots, peas, even bell peppers if we have them in the fridge.
What to serve with this ham and cabbage recipe
This one pan cabbage recipe pairs so well with many side dishes. We love to serve it alongside some of the recipes below:
Storage Tips
Store any leftover ham and cabbage in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave with a splash of stock for a few minutes until fully warmed through.
We don’t recommend freezing this recipe as it will change the texture of the cabbage and make it mushy.
FAQs
The vinegar is an acid that helps to break the cabbage down to become tender and soft in texture. It also adds brighten in flavor for all of the ingredients in the recipe.
It depends on the time of year, but we love serving ham with potatoes, asparagus, peas, or a roasted vegetable medley.
You will want to core the cabbage first and then chop it into evenly sized 1-inch pieces. Chopping the cabbage pieces all the same size ensures even cooking in the pan.
It will store for about 3 days and reheat well either in the microwave or on the stovetop.
More Simple Skillet Dinner Recipes
Ham and Cabbage (One Pan)
Ingredients
- 1 ½ pounds cooked ham
- 1 small head green cabbage
- 1 medium yellow onion
- 1 tablespoon olive oil or bacon grease
- 2 teaspoons coarse kosher salt
- ½ teaspoon ground black pepper
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- Fresh parsley and/or green onions optional for garnish
Instructions
- Cut the ham and cabbage into bite-size pieces. (I like to cut the cabbage into about 1-inch squares.)
- Slice the onions.
- In a deep skillet with a lid, heat olive oil over medium-high heat.
- Add the ham and onion and cook for about 5-8 minutes, stirring occasionally, until the onions turn translucent
- Stir in cabbage, salt, and pepper, and cook for 5 minutes, stirring frequently.
- Add chicken broth and cook everything, covered, for 10 minutes.
- Stir in apple cider vinegar. If you want more tender cabbage, cook for another 5 minutes or so.
- Garnish with fresh parsley and/or green onions before serving.
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Notes
– Store any leftover ham and cabbage in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave with a splash of stock for a few minutes until fully warmed through.
– We don’t recommend freezing this recipe as it will change the texture of the cabbage and make it mushy.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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