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Sautéed Ham and Cabbage

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This Sautéed Ham and Cabbage is a super simple and delicious family-friendly meal that’s ready in just 30 minutes!

sautéed ham and cabbage in a skillet with a wooden spoon on the side this recipe

When it’s almost dinnertime and you want it to be quick and easy with a small list of ingredients, this ham and cabbage skillet recipe is one you’ll turn to again and again!

It’s a great recipe for using leftover ham from a big holiday meal (Easter will be here in just a few weeks!) or Sunday dinner…or you can do what I did and just pick up a nice ham steak.

And it’s got lots of good-for-you cabbage!

My mom made this dish a lot when I was growing up, and it was always a favorite. And now I totally get why she liked to make it: 6 ingredients (and that includes salt and pepper), done in half and hour (and that included prep time), meat and veggie in one dish, and…

We all loved it!

It’s one of those so-simple-you-almost-don’t-need-a-recipe recipes. Ham, cabbage, and onions are sautéed in butter until the cabbage is tender. That’s all there is to it!

Serve up a side dish like some boiled and buttered potatoes (you could even mix them right in with the ham and cabbage if you wanted to), and you’ve got yourself one satisfying and tasty dinner!

individual bowls of the raw ingredients needed to make sautéed ham and cabbage: chopped ham, chopped cabbage, sliced onions, butter, and salt and pepper shakers

Ingredients you need:

  • Butter
  • Ham
  • Green cabbage
  • Onion
  • Salt
  • Pepper

Here’s a look at how to make Sautéed Ham and Cabbage:

2 images; one of butter melting in a skillet with text that says melt butter in a large skillet over medium-high heat; the other of ham, cabbage, and onions added to the pan with text that says add ham, cabbage and onions
2 images; one of the ham, cabbage and onions being sautéed in the pan with text that says sauté until cabbage is tender and liquid has evaporated; the other of the finished ham and cabbage on a white plate with a fork with text that says season with salt and pepper, enjoy

Tips and Tidbits:

  • You can cook this in either a large, deep skillet (I use a 12-inch skillet with 2-inch sides) or in a large pot.
  • The cabbage might be a tight fit in the pan when you first put it in, but it will cook down. I like to use two wooden spoons to toss the ingredients as it sautés (this helps control the ingredients better, especially in the beginning, so they don’t fall out over the sides).
  • The amount of any of the ingredients can be adjusted to suit your own tastes.
  • I recommend holding off on adding any salt and pepper until the dish has finished cooking because the ham could be salty and the butter has salt, so you may not need any extra salt at all.
  • Best when served immediately!
  • Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
    • Reheat either on the stove in a skillet over medium heat or in the microwave until warmed through.
sautéed ham and cabbage on a white plate with a fork with the pan on the side

What a yummy way to get anyone to eat some cabbage. It’s so good. As I always say, sometimes the simplest recipes are the best!

If you’ve got any leftovers, try them with a poached or fried egg on top for breakfast the next day. It’s fabulous!

I hope you try this Sautéed Ham and Cabbage recipe and love it as much as I do. Thanks for visiting today!

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sautéed ham and cabbage in a skillet with a wooden spoon on the side

Sautéed Ham and Cabbage

This Sautéed Ham and Cabbage is a super simple and delicious family-friendly meal that's ready in just 30 minutes!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 399
Author: Michelle / Now Cook This!

Ingredients

  • 4 tablespoons butter
  • 1 (2-pound) head green cabbage, cored and chopped into 1 to 2-inch pieces (about 12 cups total)
  • 1 large onion, sliced ½ inch thick (about 2 cups total)
  • 3 cups cubed cooked ham, ½-inch cubes
  • salt, to taste
  • black pepper, to taste

Instructions

  • Melt the butter in a large, deep skillet or pot over medium-high heat (I use a 12-inch skillet with 2-inch sides).
  • Add the ham, cabbage and onions; stir to combine.
  • Sauté, stirring frequently, until the cabbage is tender and the liquid has evaporated from the pan, about 15 to 20 minutes.
    Note: The cabbage might be a tight fit in the pan when you first put it in, but it will cook down. I like to use two wooden spoons to toss the ingredients as it sautés in the beginning (this helps control the ingredients better so they don't fall out over the sides).
  • Season to taste with salt and pepper (depending on how salty your ham is, you may not need any salt).
  • Serve immediately.

Notes

  • I chopped up a 1½-pound ham steak for this recipe, which gave me about 3 cups after the bone and fat was removed, but it is also a great way to use up any leftover ham you might have (like from a holiday ham). 
  • The amount of any of the ingredients can be adjusted to suit your own tastes.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
    • Reheat either on the stove in a skillet over medium heat or in the microwave until warmed through.
  • For longer storage, you can freeze it. For best quality, use within 1 to 2 months.
Did you try this recipe? I’d love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!

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