Ham and Cabbage: A Hearty and Comforts Classic
A timeless comfort food, ham and cabbage combines soft, fragrant cabbage with delicious, smokey ham in a thick broth. Perfect for family dinners, special events, or even meal planning, this recipe is simple, cheap, and loaded with flavor.
Ham and cabbage is a hearty, nutritious, and quite satisfying meal whether you’re making it as a one-pot meal, slow cooker recipe, or typical boiled dinner. Let’s explore how to create the best classic comfort food.
Why You Will Love This Ham and Cabbage Recipe
✔ Simple to Make – Calls for one pot’s cooking with minimum preparation.
✔ Budget-Friendly — Makes basic, reasonably priced components.
✔ Wonderful for Leftovers – tastes even better the following day!
Perfect for cold-weather dinners, ✔ Comforting & Hearty – Customizable. Made with potatoes, carrots, or other vegetables, this is
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Ham (hock, shank, steak, or diced ham) | 1 ½ – 2 lbs | Smoked ham preferred for extra flavor |
| Cabbage (green or Savoy) | 1 medium head (chopped) | Core removed, cut into bite-sized pieces |
| Potatoes (optional) | 3-4 medium | Russet, Yukon Gold, or red potatoes, cubed |
| Carrots | 2 large | Peeled and sliced |
| Onion | 1 large | Diced |
| Garlic | 3 cloves | Minced |
| Chicken or Ham Broth | 6 cups | Can use water with bouillon as an alternative |
| Bay Leaves | 2 | Adds subtle herbal flavor |
| Black Pepper | ½ tsp | Adjust to taste |
| Salt | To taste | Adjust based on ham’s saltiness |
| Thyme (dried or fresh) | ½ tsp | Adds depth of flavor |
| Butter | 1 tbsp | For sautéing onions and garlic |
| Apple Cider Vinegar (optional) | 1 tbsp | Adds a slight tang to balance flavors |
Instructions
| Step | Instructions |
|---|---|
| 1 | Heat butter in a large pot over medium heat. Sauté onions and garlic until fragrant. |
| 2 | Add the ham hock or diced ham to the pot. Pour in broth, then add bay leaves, thyme, black pepper, and vinegar. |
| 3 | If using a ham hock, let it simmer for 45 minutes to 1 hour to extract flavor. Skip this step if using pre-cooked ham. |
| 4 | Stir in cabbage, carrots, and potatoes (if using). Cover and cook for 30 minutes until the vegetables are tender. |
| 5 | Remove the ham hock, shred the meat, and return it to the pot. Stir to combine. |
| 6 | Taste and adjust seasoning with salt and pepper if needed. |
| 7 | Serve hot with crusty bread, cornbread, or mashed potatoes. Enjoy! |
Storage & Reheating
| Storage Method | Instructions |
|---|---|
| Refrigerate | Store in an airtight container for up to 4 days. |
| Freeze | Freeze for up to 3 months (note: cabbage may soften when thawed). |
| Reheat | Warm on low heat on the stove, adding extra broth if needed. |
——
Ingredients You’ll Want
Use a ham hock, smoked ham shank, ham steak, or leftover ham to main ingredients.
Though you can also use Savoy or Napa cabbage, ✔ Cabbage – Green cabbage performs best.
✔ potatoes – optional; but, Russet, Yukon Gold, or red potatoes provide heartiness.
✔ Carrots – Add some color and sweetness.
✔ Onion – Improves taste depth.
✔ Garlic brings aromatic richness.
Seasonings & Broth – Forms the basis of the savory broth; chicken or ham broths are perfect.
✔ Bay Leaves has a subdued herbal aroma.
✔ Black Pepper & Salt – Basic yet indispensable ingredients.
✔ Thyme – Adds a subdued earthiness.
✔ Butter for additional richness.
✔ Apple Cider Vinegar – Optional, for a minor tang to improve taste.
—–
How to Make Cabbage and Ham
First Step: Get ready the ingredients
✔ Garlic and onion dice.
✔ Cut the cabbage into bits fit for bites.
✔ Peel and cut potatoes and carrots (if using).
✔ Cut ham into cubes if not using a complete ham hock.
Second step: sauté the aromas.
In a big pot set over medium heat, warm 1 tbsp butter.
- Add garlic and onions; sauté until tender and aromatic.
Third Step: Add the Ham and Broth
- Put the diced or ham hock into the pot.
- Pour in chicken or ham broth such that the ham is largely submerged.
- Add black pepper, thyme, bay leaves, a bit of apple cider vinegar.
If using a ham hock, simmer for 45 minutes to 1 hour; skip this step if use pre-cooked ham.
Fourth step: add the vegetables
Add the potatoes, carrots, and cabbage as well as
Cover and cook for still another 30 minutes, or until the cabbage is soft and flavors are thoroughly mixed.
Final Touches & Serve : Step 5
- Taste and change salt and pepper seasoning.
Remove the ham hock, shred the meat, then put it back into the saucepan.
Present hot alongside crusty bread, cornbread, or over mashed potatoes.
—->
Variations & Substitutions
Add all items to a slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
✔ Add Smoked Sausage – Stir sliced smoked sausage for additional taste.
✔ Make it Creamy – For a richer broth, stir in a sploshful of heavy cream.
✔ Make Use of Corned Beef Rather than Ham a St. Patrick’s Day adaptation of the meal.
—->
what to present with cabbage and ham
Excellent for soaking up the broth is crusty bread.
A quite sweet counterpoint to the smokey ham is cornbread.
Excellent for a heartier dinner are mashed potatoes.
Either Dijon Mustard or Horseradish adds a tart kick.
–/-
How to Reheat and Store
✔ Refrigerate: Save leftovers in a airtight container for up to four days.
✔ Freeze: Freeze for up to 3 months; but cabbage may soften when thawed.
✔ Reheat: Warm on the stove over low heat, adding a splosh of broth if necessary.
—
Last Thoughts
For decades kitchens have been stocked with delicious, no-fuss meals ham and cabbage. This recipe is assured to be warm, comforting, and satisfying whether you’re making it for a family gathering, a quiet nightmeal, or using up leftover ham from the holidays.
5 FAQ: Ham and Cabbage
1. What is the best type of ham to use for ham and cabbage?
The best options are smoked ham hock, ham shank, ham steak, or leftover ham. Smoked ham adds the most flavor, while diced ham works well for a quicker version.
2. Can I make ham and cabbage in a slow cooker?
Yes! Add all ingredients to a slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. This method allows the flavors to blend beautifully.
3. How do I prevent the cabbage from becoming too mushy?
To keep the cabbage from overcooking, add it during the last 30 minutes of cooking instead of at the beginning. This keeps it tender but not soggy.
4. Can I add other vegetables to this recipe?
Absolutely! Potatoes, carrots, celery, parsnips, or turnips all work great and add extra flavor and texture.
5. How long does ham and cabbage last, and can I freeze it?
It lasts up to 4 days in the refrigerator. You can freeze it for up to 3 months, but keep in mind that cabbage may soften further when thawed.
