Creamy Cabbage Ham Skillet (Printer View)

Tender cabbage and savory ham cooked in a rich, creamy sauce for a quick and hearty meal.

# What You'll 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, optional

→ Fresh Herbs

11 - 2 tablespoons fresh parsley, chopped

# Method Steps:

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

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners stop feeling like a chore.
  • The creamy sauce makes you feel like you're eating something indulgent, but it's actually low-carb and won't leave you sluggish.
  • One pan means minimal cleanup, and honestly, that alone makes it worth making again.
02 -
  • Don't add the cream cheese to a high heat or it can break and become grainy—low heat is your friend here, and patience matters more than speed at this stage.
  • The cabbage releases water as it cooks, which thins the sauce naturally, so don't panic if it looks loose at first; the cheddar will thicken it up and the flavors will concentrate as it sits.
03 -
  • Soften your cream cheese at room temperature for 10 minutes before cooking—it melts into the sauce like butter instead of breaking into grainy chunks.
  • Don't feel locked into cheddar; Swiss adds nuttiness, Gruyère brings sophistication, and even a sharp Gouda can shift the whole character while keeping the technique identical.
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