This fried ham and cabbage comes together fast, stretches your grocery budget, and actually tastes like you put some effort into it. Leftover ham, a head of cabbage, one skillet, and thirty minutes are all you need for this delicious meal. It’s the kind of meal that clears out the fridge after Easter or Christmas while getting dinner on the table.
I started making this years ago when I was staring at a half-eaten ham the day after the holidays, completely out of ideas and energy. Turns out, cubed ham crisped in a hot skillet with butter-softened cabbage is one of those meals everyone in my house actually finishes.
What makes this recipe work is the contrast. The ham gets slightly caramelized around the edges while the cabbage turns tender with just enough bite left. It’s all about simple ingredients doing precisely what they’re supposed to.
If you’ve written off cabbage as boring or ham as “just for sandwiches,” this will change your mind. It’s filling without being heavy, cheap without tasting like it, and ready before you’ve had time to second-guess the plan.
Below, I’ll walk you through exactly how to make it, along with all my best tips. This is a back-pocket recipe that turns humble ingredients into something the whole family will love.
Looking for more easy skillet dinner recipes? Try baked tortellini, pumpkin pasta, or turkey chili.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Cooked ham: I’ve used everything from honey-baked ham to plain deli ham, and they all work beautifully. Just chop it into bite-sized pieces.
- Green cabbage
- Onion
- Garlic
- Butter
- Chicken broth
- Salt
- Pepper
How to Make Fried Ham and Cabbage
- Chop the leftover ham into bite-sized pieces, dice the onion, mince the garlic, and chop the cabbage after removing the core. Getting everything ready before you start cooking makes the whole process so much smoother.
- Melt the butter in a large skillet over medium heat. Once it’s bubbling, add the ham and onion to the skillet. Cook for about 5 minutes, stirring occasionally, until the onion starts to soften and turn translucent. The ham will pick up a bit of color, too, which adds flavor.
- Toss in the minced garlic and cook for another 2 minutes.
- Add the chopped cabbage to the skillet and stir everything together. Cook for about 5 minutes, stirring occasionally. The cabbage will start to wilt considerably.
- Pour in the chicken broth, then add the salt and pepper. Stir to combine. Cover the pan with a lid and let it cook for about 8 minutes. This steaming step helps the cabbage get tender without turning to mush.
- Remove the lid and cook for another 5 minutes. This allows most of the broth to evaporate, concentrating the flavors and preventing your dish from being soupy. The cabbage should be tender but still have a slight bite.
Serving Ideas
Fried ham and cabbage doesn’t need many extras to be a complete meal. Serve it alongside crusty bread and a simple green salad. The bread soaks up all those savory pan juices, and the salad cuts through the richness of the ham and butter.
You can also pile this onto baked sweet potatoes or serve it over rice for a heartier meal. The cabbage softens into the broth as it cooks, creating this almost gravy-like sauce that coats whatever you put underneath it.
How to Store
Leftovers will keep for up to 4 days in an airtight container in the fridge. When you’re ready to eat it again, reheat it gently in a skillet over medium heat, adding a splash of broth or water if it seems dry.
You can also freeze it for up to 3 months. Thaw it overnight in the refrigerator before reheating, or reheat it straight from frozen in a skillet over low heat. Just give it a little extra time and stir occasionally.
Tips & Tricks
Be sure to check out the step by step instructions
- Use butter instead of oil; it really makes a difference here. It adds a richness that complements the ham’s saltiness perfectly.
- Make sure you use a large skillet. The cabbage will cook down some, but it takes up a lot of space. A 12-inch skillet is ideal.
- Ham is already salty, so taste your dish before adding the full ½ teaspoon of salt. I usually start with ¼ teaspoon, then adjust at the end. The saltiness of ham can vary widely depending on the brand and the curing method.
- That final 5 minutes of uncovered cooking is crucial. You want the dish to be moist but not swimming in liquid. If there’s still too much broth after 5 minutes, cook it a bit longer. Conversely, if it looks too dry, add a splash more broth.
- Add carrots, bell peppers, or celery if you want more veggies. Add them at the same time as the onion so they have time to soften. I usually toss in whatever vegetables are looking sad in my crisper drawer.
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Fried Ham and Cabbage Recipe
Ingredients
- 2 tablespoons butter
- 3 cups cooked ham chopped
- 1 medium onion chopped
- 3 cloves garlic minced
- ½ medium head cabbage cored and chopped
- 1 cup chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Chop the leftover ham and onion, and slice the cabbage.3 cups cooked ham, 1 medium onion, ½ medium head cabbage
- Melt the butter in a large skillet over medium heat. Add ham and onion to the skillet and cook for about 5 minutes.2 tablespoons butter
- Add the garlic and cook for another 2 minutes. Then add the cabbage and cook, stirring, for another 5 minutes.3 cloves garlic
- Add the broth, salt, and pepper to the skillet and stir. Cover the pan and cook for about 8 minutes.1 cup chicken broth, ½ teaspoon salt, ½ teaspoon black pepper
- Take the lid off and cook for another 5 minutes, until most of the broth evaporates.
- Garnish with thyme.
Notes
- Using butter instead of oil really makes a difference here. It adds a richness that complements the ham’s saltiness perfectly.
- Use a large skillet. The cabbage will cook down some, but it takes up a lot of space. A 12-inch skillet is ideal.
- Ham is already salty, so taste your dish before adding the full ½ teaspoon of salt. I usually start with ¼ teaspoon, then adjust at the end. The saltiness of ham can vary widely depending on the brand and the curing method.
- If there’s still too much broth after 5 minutes, cook it a bit longer. Conversely, if it looks too dry, add a splash more broth.
- Add carrots, bell peppers, or celery if you want more veggies. Add them at the same time as the onion so they have time to soften. I sometimes toss in whatever vegetables are looking sad in my crisper drawer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
