Use either leftover ham or ham steaks to make this easy one-pot ham and cabbage recipe. This quick recipe can be on the table in just about 30 minutes.
Ham And Cabbage
This easy ham and cabbage recipe really is the best ever. It’s incredibly flavorful and will quickly become a family favorite.
I seasoned this fried ham and cabbage with a combination of seasoning salt, thyme, and pepper. The ingredients are simple, but there’s tons of depth of flavor in this dish. The first time I tried it I used fine sea salt instead of seasoning salt, and it didn’t have the “wow” factor I was looking for. Seasoning salts adds so many layers of flavor without having to grab lots of spices or herbs from your pantry.
This is one of my favorite leftover ham recipes, and browning the ham in butter first adds so much flavor. The fond, or the caramelized bits at the bottom of the pot, infuses the cabbage with such a delicious, savory taste. As the cabbage cooks down, it deglazes the bottom of the pot just by stirring it occasionally, which allows the cabbage to soak up all that deliciousness.
All in all, the smothered cabbage was tasty, the ham was juicy and tender, and the hint of apple cider vinegar really brings this dish to the next level. This is a recipe that I’m sure will be loved around your dinner table!
This ham and cabbage dinner is perfect for St. Patrick’s Day. If you’re looking for more holiday inspiration, be sure to check out our corned beef seasoning (this one has tons of 5-star reviews!), our corned beef and cabbage, this Irish soda bread recipe, or this colcannon recipe.
Ingredients
Ham: Cooked ham adds tons of flavor to this dish. It’s packed with a savory, salty flavor that pairs so well with the cabbage.
Green Cabbage: Cabbage is a hearty and versatile vegetable with a relatively mild flavor. It does a great job of taking on the flavors of what it’s cooked with, so pairing it with a flavorful meat, like ham, creates a really delicious dish. When you’re shopping for cabbage, look for one with tight leaves that feels heavy for its weight.
Butter: This is the fat that we’re using to saute the ingredients. You can swap this for an oil, like olive oil, if you prefer, but I definitely prefer the flavor of butter in this dish.
Onion and Garlic: These aromatics add so much flavor to this dish. Sauteed onion adds a subtle sweetness, while garlic adds a delicious savory flavor.
Apple Cider Vinegar: This vinegar adds a bit of tang that balances out the richness of the ham and butter.
Seasoning Salt: The salt in seasoning salt enhances the other flavors in this dish, and the other ingredients add depth of flavor without having to pull out tons of ingredients from your spice cabinet.
Thyme: This adds a delicious fresh and earthy flavor that pairs really well with ham.
Pepper: The spice in pepper adds depth to the dish and helps balance out the rich flavors.
Alternative Ingredients
- Feel free to swap the ham for your favorite cooked meat. Smoked turkey, kielbasa, bacon, or sausage would all work great here.
- If you like a bit of heat in your dish, try adding some crushed red pepper flakes or cayenne powder.
How To Make Ham and Cabbage
Saute the ham: Begin by melting half of the butter in a large pot or Dutch oven on the stove. Once the butter has melted, add the diced ham and stir. Allow the ham to brown, stirring occasionally. (See the recipe card below for the full printable instructions.)
Saute the onions: Reduce the heat, add the remaining butter, and then add the diced onions. Saute until they start to turn translucent. Next, stir in the minced garlic and saute until it’s aromatic.
Add the cabbage: Add in half of the sliced cabbage, and mix it well with the other ingredients. Then, add the remaining cabbage along with the apple cider vinegar. Mix until everything is well combined.
Cook: Lower the heat, cover the pot, and let everything cook together. Remove the lid and sprinkle in the seasoning salt, thyme, and pepper. Stir thoroughly, replace the lid, and continue to cook until the cabbage reaches your preferred level of tenderness, stirring occasionally.
Rest and serve: Once the cabbage is tender, remove the pot from the heat and let it rest for a few minutes uncovered. Give it a final stir and a taste test before serving. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
How To Chop Cabbage For Ham And Cabbage
- Remove the outer leaves: Start by removing the outer leaves of the head of cabbage. Remove any leaves that are loose, torn, or dirty.
- Cut the cabbage in half: Stand the cabbage up on a cutting board with the stem end on the bottom, then cut the cabbage in half from top to bottom.
- Remove the core: Lay the flat, cut half of each cabbage down on the cutting board. Cut a notch around the core and remove it.
- Slice the cabbage into strips: With the cut side still facing down, cut the cabbage into even strips.
- Chop the strips: Cut across the strips to make smaller, bite sized pieces. (Don’t cut them too small – you want the cabbage to hold up during cooking.)
What Kind Of Ham For Ham And Cabbage?
I love using leftover holiday ham. If you don’t have any leftover cooked ham, you can also get cooked ham steak from your deli counter. Just ask them to cut it into 1-inch thick slices, and then you can dice it into 1-inch cubes from there.
What To Serve With Ham And Cabbage?
This ham and cabbage recipe pairs so well with potatoes. I love serving it with a microwave baked potato, some roasted baby potatoes, or with some mashed potatoes without milk. It also tastes great with a slice of air fryer garlic bread or a side of some seasoned rice.
Storing And Freezing Instructions
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat, adding a splash of broth or water if it seems dry. You can also store it in a freezer-safe container in the freezer for up to 2 months. Thaw the leftovers overnight in the fridge, then reheat on the stove.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Dinner Recipes
If you like this recipe, be sure to check out all of our other dinner recipes. Some reader favorites are:
- Cabbage and Sausage
- Crockpot Cabbage
- Fried Potatoes And Onions
- Ham and Noodle Casserole
- Crockpot Green Beans
- Instant Pot Ham
- Air Fryer Ham
BEST Ham and Cabbage (One-Pot Recipe)
Ingredients
- 2 Tablespoons butter divided
- 3 cups about 1.5 pounds cooked ham diced into 1-inch cubes
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 small head green cabbage cored and sliced
- 1 Tablespoon apple cider vinegar
- 1 teaspoon seasoning salt
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon ground black pepper
Instructions
- In a lidded large pot or Dutch oven, melt 1 Tablespoon of butter over medium-high heat. Once hot, add the diced ham and mix to coat in the butter. Cook the ham chunks for about 10 minutes to brown, stirring occasionally. If you notice a build up of juice from the ham, drain away the excess juice to help the ham brown.
- Turn the heat down to medium, add and melt in the remaining 1 Tablespoon of butter, then add in the onions. Saute until starting to turn translucent (about 3-4 minutes), then stir in the garlic and saute until fragrant (about 1 minute).
- Next, add half the sliced cabbage to the pot and mix well with the other ingredients. Add the other half of the cabbage to the pot with the apple cider vinegar, and mix again until fully incorporated.
- Reduce the heat to low, cover the pot, and let everything cook for about 10 minutes. Remove the lid and sprinkle in the seasoning salt, thyme, and pepper. Thoroughly mix again. Add the lid back to the pot and continue to cook for another 10-15 minutes or until the cabbage has reached your desired tenderness, stirring occasionally.
- Once the cabbage is tender, remove the pot from the heat and allow it to rest for 5 minutes uncovered.
- Give it one final stir and a taste test before serving. Adjust the seasoning if needed.
Notes
- Store any leftovers in an airtight container and refrigerate for up to 3 days.
- Warm up leftovers on the stovetop over medium-low heat until thoroughly heated.
Nutrition
Nutrition information isn’t always accurate.
I hope you love this ham and cabbage as much as I do! It’s perfect for an easy weeknight recipe or for St. Patrick’s Day.
