Quick Tips:
- Perfect weeknight meal that transforms simple ingredients into comfort food
- Takes just 30 minutes from start to finish
- Uses one pan for easy cleanup
- Great way to use leftover ham
Turn humble cabbage into a mouthwatering meal with this simple fried cabbage and ham recipe. If you’ve got leftover ham and a head of cabbage in your fridge, you’re minutes away from a satisfying dinner that your whole family will love.
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 285 per serving
Equipment Needed
- Large skillet or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 medium head cabbage (about 2 pounds)
- 2 cups diced ham
- 1 medium onion
- 3 cloves garlic
- 3 tablespoons butter
- 1/2 cup chicken broth
- Salt and pepper to taste
Substitutions
- Ham steak can replace leftover ham
- Pre-shredded cabbage works in place of fresh cabbage
- Vegetable broth can substitute for chicken broth
- Sweet onion can replace regular onion
Step-by-Step Instructions
Preparation Phase
- Prepare Your Workspace
- Clear and clean your counter space
- Place cutting board on stable surface
- Get all ingredients out of refrigerator
- Set up garbage bowl for scraps
- Wash and Prep Cabbage
- Remove cabbage from any packaging
- Rinse under cold water thoroughly
- Pat dry with clean kitchen towel
- Remove 2-3 outer leaves (they’re usually tough)
- Cut cabbage in half through the core
- Cut each half into quarters
- Remove tough core from each quarter
- Cut into 1-inch strips, then across into pieces
- Place cut cabbage in large bowl
- Prepare Other Vegetables
- Peel onion and cut off both ends
- Cut onion in half from top to bottom
- Place flat side down for stability
- Slice into thin strips (about 1/4 inch)
- Peel garlic cloves
- Place flat side of knife on garlic
- Press firmly to crush
- Finely chop crushed garlic
- Prepare Ham
- Place ham flat on cutting board
- Cut into 1/2-inch strips
- Turn strips and cut into cubes
- Set aside on plate
Cooking Process
- Heat Your Pan (3-4 minutes)
- Place large skillet on stove
- Set heat to medium
- Add butter
- Watch for butter to melt completely
- Swirl pan to coat bottom
- Look for gentle bubbling, not smoking
- If butter smokes, pan is too hot – remove from heat briefly
- Cook the Aromatics (4-5 minutes)
- Add onions to pan in even layer
- Listen for gentle sizzling sound
- Stir every minute with wooden spoon
- Look for onions to become translucent
- Add garlic only when onions are soft
- Keep stirring for 30 seconds (garlic burns easily)
- Scrape bottom of pan while stirring
- Cook the Ham (3-4 minutes)
- Spread ham cubes evenly in pan
- Don’t stir for first minute (allows browning)
- Listen for sizzling to increase
- Stir after edges start browning
- Look for ham to get slightly crispy
- Keep stirring occasionally
- Add and Cook Cabbage (12-15 minutes)
- Add 1/3 of cabbage pieces first
- Stir to coat with pan juices
- Add another 1/3, stir again
- Add final 1/3 of cabbage
- Pour chicken broth around edges of pan
- Place lid on pan
- Reduce heat to medium-low
- Set timer for 5 minutes
- Remove lid and stir thoroughly
- Replace lid
- Cook another 5 minutes
- Check tenderness with fork
- Cabbage should bend easily but still have slight crunch
- Final Seasoning and Finishing (3-4 minutes)
- Remove lid completely
- Add 1/4 teaspoon salt
- Add 1/4 teaspoon pepper
- Stir well
- Taste small piece of cabbage
- Add more salt/pepper if needed
- Turn heat to medium-high
- Cook uncovered until liquid reduces
- Look for small amount of liquid in bottom
- Turn off heat
- Let stand 2 minutes before serving
Troubleshooting Tips
- Watery dish? Cook uncovered longer to reduce liquid
- Tough cabbage? Cook covered a few minutes more
- Too salty? Skip added salt (ham provides enough)
- Burning? Lower heat and add more broth
Variations
- Add carrots for extra color
- Stir in red pepper flakes for heat
- Top with cheese for extra richness
- Mix in cooked egg noodles for a complete meal
Storage & Reheating
- Store in airtight container
- Keeps in fridge up to 3 days
- Reheat in skillet over medium heat
- Add splash of broth when reheating
Safety Notes
- Always wash vegetables thoroughly
- Cook ham to 165°F (74°C)
- Let cool before storing
- Don’t leave at room temperature over 2 hours
Pro Tips
- Cut cabbage pieces same size for even cooking
- Don’t overcook – keep some crunch
- Use butter, not oil, for best flavor
- Save veggie scraps for homemade broth
This fried cabbage and ham recipe transforms simple ingredients into a satisfying meal. Perfect for busy weeknights or using up leftover ham, it’s a budget-friendly dish that doesn’t skimp on flavor.
