Creamy Cabbage Ham Skillet (Printable Version)

Tender cabbage and savory ham cooked together in a creamy skillet sauce for quick, satisfying meals.

# What You Need:

→ Vegetables

01 - 1 medium head green cabbage, cored and thinly sliced (about 6 cups)
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 2 cups cooked ham, diced

→ Dairy

05 - 3/4 cup heavy cream
06 - 2 oz cream cheese, softened
07 - 1/2 cup shredded cheddar cheese

→ Pantry

08 - 2 tablespoons olive oil or unsalted butter
09 - Salt and black pepper to taste
10 - 1/2 teaspoon smoked paprika

→ Fresh Herbs

11 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Heat olive oil or butter in a large skillet over medium heat. Add onion and cook for 2 to 3 minutes until softened.
02 - Stir in the garlic and cook for 30 seconds until fragrant.
03 - Add the sliced cabbage and season with salt, pepper, and smoked paprika. Sauté for 5 to 7 minutes, stirring occasionally, until the cabbage starts to wilt and soften.
04 - Stir in the diced ham and cook for another 2 minutes to heat through.
05 - Reduce heat to low. Add heavy cream and cream cheese. Stir gently until the cream cheese melts and the mixture becomes creamy.
06 - Sprinkle in the shredded cheddar cheese and stir until melted and fully incorporated.
07 - Taste and adjust seasoning as needed. Remove from heat, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • It's genuinely ready in under 30 minutes, which means you can have dinner on the table before anyone gets hangry.
  • One pan means one cleanup, and that alone might be reason enough to make this again tomorrow.
  • The creamy sauce transforms ordinary cabbage into something so tender and comforting you'll forget you're eating something good for you.
02 -
  • If your cream cheese lumps up instead of melting smoothly, you added it to heat that was too high—next time lower the temperature to medium-low before the cream cheese goes in.
  • Don't cook the cabbage too far ahead of time or it'll keep softening and end up mushy, so timing everything to finish together matters more than you'd think.
03 -
  • Use good quality ham rather than the thin-sliced lunch meat version, since you're tasting it directly and it makes a noticeable difference.
  • Letting your cream cheese soften on the counter for 15 minutes before cooking prevents lumps and saves you frustration.
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