Use leftovers for this simple one pan ham and cabbage skillet that cooks up in under an hour. Plus, the cabbage isn't soggy and has a secret ingredient for excellent flavor!
Why This Recipe Works
If you have leftover ham from Easter or another dinner, this is a great way to use it up without feeling like you're eating the same meal again.
Many skillet recipes that use cabbage overcook it so it becomes a soggy mess of something that was maybe once green. This recipe doesn't!
Instead, this ham and cabbage skillet gives you a meal that is balanced, full of color, texture, and flavor that doesn't feel heavy in your stomach.
Plus, the impact of the vinegar doesn't get cooked out with a last-minute addition that keeps the acidity fresh.
What's Goes Into the Recipe?
- Oil. Choose a neutral-flavored oil like avocado or canola to brown the ham in.
- Ham. As long as the ham isn't cooked with a weirdly specific glaze (salted caramel for example) this recipe tastes good with leftover ham. (Pineapple glazed, coca-cola glazed, honey mustard, etc... all work well.) You can also use a spiral or boneless ham but avoid lunchmeat.
- Onions. I prefer a sweet yellow onion, but a normal yellow or red onion works as well.
- Garlic.
- Cabbage. Green cabbage works best because red cabbage will discolor the potatoes and make the dish look strange.
- Potatoes. I like waxy potatoes in this ham and cabbage skillet because it holds its shape better and doesn't disintegrate into the sauce. You can get the roasting potato blends of potatoes at the store for a nice colorful dish.
- Apple Cider Vinegar. This is what balances the dish by adding a hint of acid. It also helps soften the cabbage and keep the green color.
- Chicken Stock. Also called chicken broth, chicken stock provides a lot of flavor, and you have even more control over it if you make it homemade. Substitute for vegetable stock if you want.
- Caraway Seeds. You might be able to find this already ground, but if not grind it at home for some quick flavor. You only need ½ teaspoon to get a boost of the signature flavor that rye bread makes.
How To Make This Recipe
In a wide-bottomed pot over medium heat, get the oil hot and shimmery. Stir in the ham and cook until it is beautifully caramelized.
Stir in the chopped garlic and onions and let sweat until translucent, about 2 minutes.
Add in the chicken stock, cabbage, potatoes, ground caraway seeds, and half of the apple cider vinegar. Cover and let simmer for 20 minutes or until the potatoes are cooked through.
Remove the lid and cook another 10 minutes until the liquid is reduced to being just enough to cover the bottom of the pan.
Right before serving add in the rest of the apple cider vinegar and season with salt and pepper.
Expert Tips
- Caramelizing the ham helps develop the flavor for a richer, heartier meal. When you add in the chicken stock, make sure to use a wooden spoon or another utensil to scrape up the cooked bits that are stuck to the bottom of the pan. (This is called fond.) It makes the sauce taste even better.
- Caraway is a strong spice that imparts a lot of flavor. If you don't use it regularly, start with less and balance for the right amount after the lid is removed.
- You may need to add the cabbage in batches and wait for it to wilt down a bit to guarantee that there is enough room to fit it all.
- If you want more of an Irish flavor to this dish, add in one Tablespoon of dijon mustard with the chicken stock.
FAQ's
Any type of ham works well: boneless, bone-in, or spiral cut. Just avoid lunchmeat or overly flavored glazes like salted caramel. The most popular glazes like pineapple, honey mustard, or coca-cola all work well.
Soggy cabbage happens from overcooking it. A whole head of sliced cabbage really only needs to be covered and simmered for 20 minutes to get a nice al-dente texture and bright green color.
Caraway seeds are what provides the notable flavor to rye bread. It is an extremely strong spice that packs a lot of nutty and bittersweet flavors. Because it has such a strong anise (licorice) flavor to it, it is often used in place of fennel.
Related Recipes
Love a good one pan or one pot recipe like this ham and cabbage skillet recipe? I recommend one of these:
Fried Ham and Cabbage with Potatoes
Ingredients
- 2 Tablespoons neutral cooking oil
- 2 cups ham, diced
- 1 onion, diced
- 4 garlic cloves, minced
- ¾ cup chicken stock
- ½ teaspoon caraway seeds
- 1 pound waxy potatoes, cut into small pieces
- 1 head green cabbage, core removed and sliced 1-inch thick
- 2 tablespoons cider vinegar, split in half
Instructions
- In a a wide bottomed pot over medium heat, get the oil hot and shimmery. Add in the ham and fry until golden brown all around. About 5 minutes.
- Add in the onion and garlic and sweat them until translucent. About 2 minutes. Stir in the chicken stock and caraway seeds and scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Pour in the potatoes, cabbage and half of the apple cider vinegar. Cover and simmer for 15 minutes or until the potatoes are cooked through and easily pierced with a fork.
- Remove the lid and simmer away any extra liquid so that the bottom of the pan is just barely covered with it. Stir in the last of the apple cider vinegar and season with salt and pepper.
Notes
- Caramelizing the ham helps develop the flavor for a richer, heartier meal. When you add in the chicken stock, make sure to use a wooden spoon or another utensil to scrape up the cooked bits that are stuck to the bottom of the pan. (This is called fond.) It makes the sauce taste even better.
- Caraway is a strong spice that imparts a lot of flavor. If you don't use it regularly, start with less and balance for the right amount after the lid is removed.
- You may need to add the cabbage in batches and wait for it to wilt down a bit to guarantee that there is enough room to fit it all.
- If you want more of an Irish flavor to this dish, add in one Tablespoon of dijon mustard with the chicken stock.
What are your thoughts?