24 Delicious Ham and Cabbage Recipes for Every Season

Perfect for any time of the year, ham and cabbage come together in these 24 recipes to create dishes that are as versatile as they are delicious. Whether you’re craving a quick weeknight dinner, a seasonal favorite, or just some good old-fashioned comfort food, we’ve got something to satisfy every taste. Dive into our roundup and discover your next go-to meal that’s sure to please the whole family!

Ham and Cabbage Stir Fry

Ready to turn your kitchen into a stir-fry sensation station? This Ham and Cabbage Stir Fry is the no-fuss, all-flavor dish that’ll have you wielding your spatula like a culinary wizard in no time.

Ingredients

• Ham – 1 cup, diced
• Cabbage – 2 cups, shredded
• Soy sauce – 2 tbsp
• Vegetable oil – 1 tbsp
• Garlic – 1 clove, minced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add minced garlic to the skillet, stirring for 30 seconds until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Toss in diced ham, cooking for 2 minutes until lightly browned. Tip: For extra crispiness, let the ham sit undisturbed for the first minute.
4. Add shredded cabbage to the skillet, stirring to combine with the ham and garlic.
5. Pour soy sauce over the mixture, stirring constantly for 3 minutes until the cabbage is wilted but still crunchy. Tip: If the skillet gets too dry, a splash of water can prevent sticking.
6. Remove from heat and serve immediately.

This stir fry boasts a delightful crunch from the cabbage, with the ham adding a salty, smoky depth. Serve it over a bed of steaming rice or wrap it in a warm tortilla for an on-the-go meal that doesn’t skimp on flavor.

Baked Ham and Cabbage Casserole

Alright, let’s dive into a dish that’s as comforting as your favorite blanket on a chilly evening—Baked Ham and Cabbage Casserole. This hearty, no-fuss meal is here to save your weeknight dinners with minimal effort and maximum flavor.

Ingredients

• Ham – 2 cups, diced
• Cabbage – 4 cups, chopped
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking magic.
2. In a large skillet, melt butter over medium heat until it’s just beginning to bubble.
3. Add the diced ham to the skillet and cook for 3-4 minutes until lightly browned. Tip: Don’t overcrowd the pan to ensure even browning.
4. Toss in the chopped cabbage, stirring occasionally, for about 5 minutes until it starts to soften.
5. Pour in the heavy cream, salt, and pepper, stirring to combine all the ingredients evenly. Tip: The cream should just coat the ingredients, not drown them.
6. Transfer the mixture to a baking dish, spreading it out into an even layer.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

You’ll love how the creamy, savory ham pairs with the tender, slightly sweet cabbage. Serve it over a bed of mashed potatoes for a meal that’s downright irresistible.

Ham and Cabbage Rolls

Zesty and zippy, these Ham and Cabbage Rolls are the unsung heroes of comfort food, wrapping up all the goodness in a neat little package that’s just begging to be devoured. Perfect for those days when you want to play with your food (literally) and eat it too!

Ingredients

• Cabbage leaves – 8 large
• Ham – 1 lb, thinly sliced
• Rice – 1 cup, cooked
• Tomato sauce – 1 cup
• Water – ½ cup
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for these rolls to bake to perfection.
2. Blanch the cabbage leaves in boiling water for 2 minutes to soften them, making them pliable for rolling. Tip: Add a pinch of salt to the water to enhance the cabbage’s flavor.
3. Lay out a cabbage leaf, place a slice of ham and a spoonful of rice in the center, then roll it up tightly, tucking in the sides as you go. Repeat with all leaves.
4. Arrange the rolls seam-side down in a baking dish. Pour tomato sauce and water over the rolls, ensuring they’re nicely coated but not swimming. Tip: For extra flavor, sprinkle a little salt and pepper over the top before baking.
5. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes to let the tops get slightly crispy. Tip: Check the rolls at the 20-minute mark to ensure they’re not drying out; add a splash of water if needed.

Rich in flavor and with a texture that’s both tender and slightly crisp, these Ham and Cabbage Rolls are a delightful twist on tradition. Serve them with a dollop of sour cream or atop a bed of mashed potatoes for an extra cozy meal.

Creamy Ham and Cabbage Pasta

Picture this: a dish so creamy, so comforting, it’s like a hug from your grandma—if your grandma was a pasta-loving chef with a penchant for ham. This Creamy Ham and Cabbage Pasta is the weeknight hero you didn’t know you needed, turning simple ingredients into a symphony of flavors.

Ingredients

• Pasta – 8 oz
• Ham – 1 cup, diced
• Cabbage – 2 cups, shredded
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Add diced ham to the skillet and cook until lightly browned, about 3 minutes. Tip: Don’t stir too often to get a nice sear on the ham.
4. Stir in shredded cabbage and cook until slightly softened, about 5 minutes. Season with salt and black pepper.
5. Pour in heavy cream and bring to a gentle simmer. Let it cook for 2 minutes to thicken slightly. Tip: If the sauce is too thick, loosen it with a splash of the reserved pasta water.
6. Add the drained pasta to the skillet and toss to coat evenly in the sauce. Cook for another minute to let the flavors meld.

Who knew ham and cabbage could be this glamorous? The pasta is luxuriously creamy, with the ham adding a salty punch and the cabbage bringing a subtle sweetness. Serve it in a big bowl with a sprinkle of extra black pepper for that Instagram-worthy finish.

Ham and Cabbage Pot Pie

Dive into the comfort zone with this Ham and Cabbage Pot Pie, where rustic charm meets your grandma’s secret recipe (if she was into sharing). It’s the kind of dish that hugs you from the inside, perfect for those days when you’re craving something hearty yet surprisingly simple.

Ingredients

• Ham – 2 cups, diced
• Cabbage – 4 cups, shredded
• Pie crust – 1, pre-made
• Butter – 2 tbsp
• Flour – 1/4 cup
• Milk – 1 cup
• Salt – 1/2 tsp
• Pepper – 1/4 tsp

Instructions

1. Preheat your oven to 375°F (190°C) – because every great pie starts with a hot oven.
2. In a large skillet, melt butter over medium heat. Tip: Keep an eye on the butter; it’s done when it stops singing (aka bubbling).
3. Add diced ham to the skillet, cooking until slightly browned, about 5 minutes. This is where the flavor starts to build.
4. Sprinkle flour over the ham, stirring constantly for 1 minute to create a roux. This little mix is your sauce’s best friend.
5. Gradually whisk in milk, ensuring no lumps remain. Tip: A steady hand and a whisk are your allies here.
6. Add shredded cabbage, salt, and pepper, cooking until the cabbage is tender, about 10 minutes. The cabbage should be soft but still have a bit of crunch.
7. Transfer the mixture to a pie dish, covering with the pre-made pie crust. Crimp the edges for that homemade touch. Tip: Vent the top with a few slits to let the steam escape and prevent a soggy crust.
8. Bake for 25-30 minutes, or until the crust is golden brown. The smell will tell you when it’s ready.

At first bite, the flaky crust gives way to a creamy, savory filling with just the right amount of cabbage crunch. Serve it with a side of pickles for a tangy contrast that’ll make your taste buds dance.

Spicy Ham and Cabbage Soup

Who knew that a bowl of soup could pack such a punch? Our Spicy Ham and Cabbage Soup is here to turn up the heat and bring the flavor, proving that comfort food doesn’t have to be boring.

Ingredients

• Ham – 1 cup, diced
• Cabbage – 2 cups, shredded
• Chicken broth – 4 cups
• Red pepper flakes – 1 tsp
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 1 minute, or until fragrant, stirring constantly to prevent burning.
3. Toss in the diced ham and cook for 3 minutes, stirring occasionally, until lightly browned.
4. Pour in the chicken broth, bringing the mixture to a boil. Tip: For a richer flavor, let the broth simmer for an extra 5 minutes before adding other ingredients.
5. Stir in the shredded cabbage and red pepper flakes, reducing the heat to low. Cover and simmer for 15 minutes, or until the cabbage is tender. Tip: Don’t skip covering the pot; it helps the cabbage cook evenly.
6. Remove from heat and let stand for 2 minutes before serving. Tip: This resting time allows the flavors to meld beautifully.

Mmm, the soup’s spicy kick is perfectly balanced by the sweetness of the cabbage, while the ham adds a smoky depth. Serve it with a side of crusty bread for dipping, or top with a dollop of sour cream to cool things down a notch.

Ham and Cabbage Salad with Mustard Dressing

Alright, let’s dive into a dish that’s as refreshing as a summer breeze and as satisfying as finding an extra fry at the bottom of the bag—Ham and Cabbage Salad with Mustard Dressing. It’s the kind of meal that’ll have you doing a happy dance in your kitchen, guaranteed.

Ingredients

• Ham – 1 cup, diced
• Cabbage – 2 cups, shredded
• Mustard – 2 tbsp
• Honey – 1 tbsp
• Apple cider vinegar – 1 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large bowl, combine the diced ham and shredded cabbage. Toss them together like they’re old friends reuniting at a high school reunion.
2. In a small bowl, whisk together the mustard, honey, apple cider vinegar, olive oil, salt, and black pepper until it’s smoother than a jazz saxophonist’s solo. Tip: If the dressing is too thick, add a teaspoon of water to loosen it up.
3. Pour the dressing over the ham and cabbage mixture. Use a spoon or your hands (washed, please) to mix everything until the salad is evenly coated. Tip: Letting the salad sit for 10 minutes before serving allows the flavors to mingle and get to know each other better.
4. Serve the salad in a bowl or on a platter. Tip: For an extra crunch, sprinkle some toasted almonds on top right before serving.

Perfectly balanced between sweet and tangy, this salad brings a crunch that’s music to your ears. Try serving it alongside grilled chicken or stuffed into a pita for a lunch that packs a punch.

Ham and Cabbage Fried Rice

Let’s face it, folks—sometimes the fridge throws us a curveball, and that’s how this Ham and Cabbage Fried Rice was born. It’s the hero we deserve when leftovers and a lone cabbage unite under the spell of a sizzling wok.

Ingredients

• Cooked rice – 3 cups
• Ham – 1 cup, diced
• Cabbage – 2 cups, shredded
• Eggs – 2
• Soy sauce – 2 tbsp
• Vegetable oil – 2 tbsp

Instructions

1. Heat a large wok or skillet over medium-high heat and add 1 tbsp of vegetable oil. Tip: A hot wok is key to that signature fried rice texture.
2. Add the diced ham and stir-fry for 2 minutes until slightly crispy. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Push the ham to one side, pour in the remaining 1 tbsp of oil, and crack the eggs into the space. Scramble the eggs until just set, about 1 minute.
4. Add the shredded cabbage and stir-fry for another 2 minutes until it starts to wilt. Tip: Keep the heat high to avoid soggy veggies.
5. Toss in the cooked rice and soy sauce, stirring constantly to combine everything evenly and heat through, about 3 minutes.

Fantastic! You’ve just whipped up a dish that’s a delightful dance of textures—chewy rice, crispy ham, and tender cabbage. Serve it up in a bowl with a sprinkle of green onions or a fried egg on top for that extra ‘gram-worthy flair.

Ham and Cabbage Dumplings

Alright, let’s dive into the world of dumplings where ham and cabbage throw a party in your mouth. These little pockets of joy are the perfect blend of savory and slightly sweet, with a texture that’s both tender and satisfyingly chewy.

Ingredients

• Flour – 2 cups
• Water – ¾ cup
• Salt – ½ tsp
• Ham – 1 cup, finely chopped
• Cabbage – 1 cup, shredded

Instructions

1. In a large bowl, mix flour and salt. Gradually add water, stirring until a dough forms. Tip: If the dough feels too sticky, add a sprinkle of flour.
2. Knead the dough on a floured surface for 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
3. While the dough rests, combine ham and cabbage in a bowl. Mix well. Tip: Squeeze excess moisture from the cabbage to prevent soggy dumplings.
4. Roll the dough into a long rope and cut into 20 equal pieces. Flatten each piece into a circle with a rolling pin.
5. Place a teaspoon of the ham-cabbage mixture in the center of each dough circle. Fold and seal the edges tightly. Tip: Use a bit of water on the edges to help them stick.
6. Bring a large pot of water to a boil. Add dumplings in batches, cooking for 5 minutes or until they float to the top.
7. Remove dumplings with a slotted spoon and serve hot.

Unbelievably delicious, these dumplings boast a juicy filling wrapped in a silky-soft dough. Try dipping them in soy sauce mixed with a dash of vinegar for an extra flavor kick.

Ham and Cabbage Quiche

Hold onto your hats, folks, because this Ham and Cabbage Quiche is about to take your brunch game from zero to hero faster than you can say ‘more please!’ It’s the perfect blend of savory, cheesy, and downright delicious, wrapped in a flaky crust that’ll have you coming back for seconds.

Ingredients

• Pie crust – 1 (9-inch)
• Eggs – 4
• Heavy cream – 1 cup
• Ham – 1 cup, diced
• Cabbage – 1 cup, shredded
• Swiss cheese – 1 cup, shredded
• Salt – ½ tsp.
• Black pepper – ¼ tsp.

Instructions

1. Preheat your oven to 375°F (190°C) and place the pie crust in a 9-inch pie dish, trimming any excess.
2. In a large bowl, whisk together the eggs and heavy cream until smooth. Tip: For extra fluffiness, let the eggs sit at room temperature for 10 minutes before whisking.
3. Stir in the diced ham, shredded cabbage, Swiss cheese, salt, and black pepper into the egg mixture.
4. Pour the mixture into the prepared pie crust, spreading it evenly. Tip: To prevent a soggy bottom, you can pre-bake the crust for 5 minutes before adding the filling.
5. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: Check for doneness by inserting a knife in the center; if it comes out clean, it’s ready.
6. Let the quiche cool for 10 minutes before slicing. This patience-testing step ensures your slices hold together beautifully.

Rich in flavor with a creamy texture and a satisfying crunch from the cabbage, this quiche is a showstopper. Serve it with a side of fresh fruit or a crisp green salad for a meal that’s as balanced as it is indulgent.

Ham and Cabbage Stuffed Peppers

Get ready to stuff your face—literally—with these Ham and Cabbage Stuffed Peppers, a dish that’s as fun to make as it is to eat. Perfect for those who love a little play in their plate, this recipe turns the humble pepper into a vessel of savory goodness that’ll have you coming back for seconds.

Ingredients

• Bell peppers – 4 large
• Ham – 1 cup, diced
• Cabbage – 2 cups, shredded
• Rice – 1 cup, cooked
• Cheese – ½ cup, shredded
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for those soon-to-be-stuffed peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes inside. Tip: Save the tops; they make cute little lids for presentation!
3. Heat olive oil in a pan over medium heat, then sauté the diced ham until slightly crispy, about 3 minutes.
4. Add the shredded cabbage to the pan with the ham, cooking until the cabbage is tender, about 5 minutes. Tip: A splash of water can help soften the cabbage faster.
5. Mix in the cooked rice, salt, and pepper, stirring until everything is well combined and heated through.
6. Stuff each bell pepper with the ham and cabbage mixture, then top with shredded cheese. Tip: For extra cheesy goodness, mix some cheese into the filling before stuffing.
7. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.

The result? A delightful contrast of textures, from the tender pepper to the hearty filling, all brought together by the melty cheese. Serve these beauties on a bed of greens for a pop of color, or alongside a crisp salad to keep things light and fresh.

Ham and Cabbage Lasagna

Dive into a dish that twists tradition with a playful punch—Ham and Cabbage Lasagna, where comfort meets creativity in every layer. Perfect for those nights when you crave something familiar yet daringly different.

Ingredients

• Lasagna noodles – 12
• Ham – 2 cups, diced
• Cabbage – 3 cups, shredded
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Tomato sauce – 24 oz
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F—because good lasagna starts with the right temperature.
2. Boil lasagna noodles according to package instructions, then drain and set aside. Tip: Add a splash of olive oil to prevent sticking.
3. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 30 seconds.
4. Add shredded cabbage to the skillet, cooking until slightly wilted, about 5 minutes. Season with salt and pepper.
5. In a bowl, mix ricotta cheese with half the mozzarella. This cheesy duo is the glue that holds your lasagna together.
6. Spread a thin layer of tomato sauce at the bottom of a 9×13 inch baking dish. Layer noodles, ricotta mixture, ham, and cabbage. Repeat layers, finishing with noodles and remaining tomato sauce.
7. Sprinkle the remaining mozzarella on top. Tip: Cover with foil to keep the cheese from burning, removing it last 10 minutes for a golden finish.
8. Bake for 25 minutes, then let it rest for 5 minutes before slicing. Tip: Resting time is crucial for the perfect slice.

Layers of tender noodles, savory ham, and sweet cabbage meld into a lasagna that’s unexpectedly harmonious. Serve it with a crisp salad to cut through the richness, or enjoy it straight from the pan—no judgment here.

Ham and Cabbage Pizza

Alright, let’s dive into a pizza that’s as unexpected as it is delicious—Ham and Cabbage Pizza. Who knew these two could be such a dynamic duo? It’s like the culinary version of a buddy cop movie, but with more cheese and less chasing bad guys.

Ingredients

• Pizza dough – 1 lb
• Olive oil – 2 tbsp
• Shredded mozzarella – 2 cups
• Thinly sliced ham – 1 cup
• Shredded cabbage – 1 cup
• Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 475°F. A hot oven is key to a crispy crust—don’t skimp on the heat!
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: For an extra crispy edge, roll the edges slightly thicker.
3. Brush the dough with olive oil. This not only adds flavor but also keeps the crust from getting soggy.
4. Sprinkle half the mozzarella evenly over the dough. Cheese first? Yes, it acts as a barrier for the toppings.
5. Layer the ham and cabbage over the cheese. Tip: Squeeze excess moisture from the cabbage to prevent a watery pizza.
6. Top with the remaining mozzarella and a sprinkle of garlic powder for that extra oomph.
7. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through for even cooking.

Fresh out of the oven, this pizza is a textural dream—crispy crust, melty cheese, and a surprising crunch from the cabbage. Serve it with a side of pickled jalapeños for a spicy kick that’ll make your taste buds dance.

Ham and Cabbage Wraps

Delightfully simple yet surprisingly satisfying, these Ham and Cabbage Wraps are your ticket to a fuss-free dinner that doesn’t skimp on flavor. Perfect for those nights when you’re too busy to fuss but still want something deliciously wholesome.

Ingredients

• Ham slices – 8
• Cabbage leaves – 8
• Mustard – 2 tbsp
• Butter – 1 tbsp

Instructions

1. Preheat your oven to 350°F to get it ready for toasting the wraps to perfection.
2. Lay out the cabbage leaves flat on a clean surface, ensuring they’re dry to prevent sogginess.
3. Spread a thin layer of mustard on each cabbage leaf for a tangy kick that cuts through the richness of the ham.
4. Place a ham slice on top of each mustard-covered cabbage leaf, folding the edges in to create a neat parcel.
5. Melt the butter in a pan over medium heat, then lightly fry each wrap for 2 minutes on each side until they’re golden and slightly crispy.
6. Transfer the wraps to the preheated oven and bake for 10 minutes to meld the flavors together beautifully.
7. Remove from the oven and let them sit for a minute before serving to avoid burning your fingers—patience is a virtue, especially when delicious food is involved.

Absolutely bursting with a crunchy texture and a harmonious blend of smoky and tangy flavors, these wraps are a dream when served with a side of sweet potato fries or a crisp apple salad for a contrast in textures.

Ham and Cabbage Tacos

Buckle up, flavor adventurers! We’re about to take your taco Tuesday on a detour to delicious town with these Ham and Cabbage Tacos. It’s the kind of meal that makes you wonder why you haven’t been stuffing your tacos with ham and cabbage all along.

Ingredients

• Flour tortillas – 8
• Cooked ham – 2 cups, diced
• Green cabbage – 2 cups, shredded
• Sour cream – ½ cup
• Lime – 1, juiced
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat a large skillet over medium heat (350°F) and warm the tortillas for 30 seconds on each side. Keep them wrapped in a towel to stay warm.
2. In the same skillet, add the diced ham and cook for 3 minutes until slightly crispy. Tip: Don’t overcrowd the pan to get that perfect crisp.
3. Toss in the shredded cabbage, lime juice, salt, and pepper. Cook for 2 minutes, just until the cabbage starts to soften but still has crunch. Tip: Fresh lime juice brightens the dish, but bottled works in a pinch.
4. Remove from heat and assemble the tacos by dividing the ham and cabbage mixture among the tortillas. Top each with a dollop of sour cream. Tip: For extra zing, add a sprinkle of your favorite hot sauce.

These tacos are a crunchy, creamy, and slightly tangy dream with the ham adding a salty punch that’s downright addictive. Serve them up with a side of pickled jalapeños for an extra kick that’ll have your taste buds doing the cha-cha.

Ham and Cabbage Sandwiches

Ever had one of those days where you’re craving something hearty, yet ridiculously simple? Enter the Ham and Cabbage Sandwich—a no-fuss, flavor-packed hero that’s here to save your lunch from the mundane.

Ingredients

• Ham – 8 slices
• Cabbage – 1 cup, shredded
• Mayonnaise – 2 tbsp
• Mustard – 1 tbsp
• Bread – 4 slices
• Butter – 1 tbsp

Instructions

1. Heat a skillet over medium heat (350°F) and melt the butter.
2. Place the ham slices in the skillet, cooking for 2 minutes on each side until slightly crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the ham and set aside. In the same skillet, add the shredded cabbage, cooking for 3 minutes until just wilted. Tip: A splash of water can help steam the cabbage faster.
4. Spread mayonnaise and mustard on one side of each bread slice.
5. Layer the cooked ham and cabbage on two slices of bread, then top with the remaining slices.
6. Return the sandwiches to the skillet, pressing down lightly, and cook for 2 minutes on each side until golden brown. Tip: Use a spatula to press the sandwich for that perfect crunch.

The result? A sandwich with a delightful crunch from the cabbage, a savory punch from the ham, and a creamy, tangy spread that ties it all together. Serve it with a side of pickles for an extra zing or cut it into fun shapes for the kids—because why not?

Ham and Cabbage Pie

Venture into the world of comfort food with a twist that’ll make your taste buds do a happy dance. This Ham and Cabbage Pie is the culinary equivalent of a warm hug, packed with flavors that play well together like old friends at a summer BBQ.

Ingredients

• Pie crust – 1 (9-inch)
• Ham – 2 cups, diced
• Cabbage – 3 cups, shredded
• Eggs – 3
• Heavy cream – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
2. Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges for a decorative touch.
3. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
4. Layer the diced ham and shredded cabbage in the pie crust. Pour the egg mixture over the top.
5. Bake for 45 minutes, or until the center is set and the top is lightly browned. A knife inserted should come out clean.
6. Let the pie cool for 10 minutes before slicing. This helps the filling set for clean cuts.

Every bite of this pie is a delightful mix of creamy, savory, and slightly sweet flavors, with the cabbage adding a nice crunch. Serve it with a side of apple sauce for a sweet contrast, or enjoy it as is for a hearty meal that’s sure to impress.

Ham and Cabbage Risotto

Alright, let’s dive into the world of comfort food with a twist—Ham and Cabbage Risotto. This dish is like a cozy sweater for your stomach, blending the heartiness of ham with the subtle sweetness of cabbage, all hugged by creamy risotto. Perfect for those nights when you want to impress your taste buds without spending hours in the kitchen.

Ingredients

• Arborio rice – 1 cup
• Ham – 1 cup, diced
• Cabbage – 2 cups, shredded
• Chicken broth – 4 cups
• Butter – 2 tbsp
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large pan over medium heat and melt the butter.
2. Add the diced ham and cook until lightly browned, about 3 minutes.
3. Stir in the shredded cabbage and cook until softened, about 5 minutes.
4. Add the Arborio rice to the pan, stirring to coat it in the butter and ham fat.
5. Pour in 1 cup of chicken broth, stirring constantly until the liquid is absorbed.
6. Repeat the process, adding broth 1 cup at a time, until the rice is creamy and al dente, about 20 minutes total.
7. Tip: Keep the broth warm in a separate pot to help the rice cook evenly.
8. Remove from heat and stir in the Parmesan cheese, salt, and black pepper.
9. Tip: Let the risotto sit for 2 minutes before serving to thicken slightly.
10. Serve hot, garnished with extra Parmesan if desired.
11. Tip: For a crispy twist, broil the top for 1-2 minutes before serving.

Mmm, the result? A creamy, dreamy risotto with pops of salty ham and tender cabbage. Try serving it in a hollowed-out cabbage leaf for a fun, edible bowl that’ll have your guests talking.

Ham and Cabbage Omelette

Just when you thought breakfast couldn’t get any more exciting, along comes this Ham and Cabbage Omelette to shake things up. It’s like your morning routine, but with a delicious plot twist.

Ingredients

• Eggs – 3
• Ham – ½ cup, diced
• Cabbage – 1 cup, shredded
• Butter – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Crack the eggs into a bowl, add salt and pepper, then whisk until fully blended. Tip: Whisking vigorously incorporates air, making your omelette fluffier.
2. Heat a non-stick skillet over medium heat (350°F) and melt the butter, ensuring it coats the pan evenly.
3. Add the diced ham and shredded cabbage to the skillet, sautéing for 3 minutes until the cabbage softens. Tip: Don’t overcrowd the pan to ensure everything cooks evenly.
4. Pour the egg mixture over the ham and cabbage, tilting the pan to spread it evenly. Cook for 2 minutes without stirring.
5. Gently lift the edges of the omelette with a spatula, allowing uncooked egg to flow underneath. Cook for another 2 minutes. Tip: A slightly runny center ensures a moist omelette.
6. Fold the omelette in half with the spatula and slide it onto a plate. Serve immediately.

Fluffy, savory, and with a satisfying crunch from the cabbage, this omelette is a morning game-changer. Try topping it with a sprinkle of cheese or a dash of hot sauce for an extra kick.

Ham and Cabbage Hash

Ever find yourself staring into the abyss of your fridge, wondering what to do with that leftover ham and half a head of cabbage? Well, buckle up, buttercup, because we’re about to turn those sad leftovers into the star of your breakfast (or dinner, no judgment here) with this Ham and Cabbage Hash that’s as easy as it is delicious.

Ingredients

• Ham – 2 cups, diced
• Cabbage – 2 cups, shredded
• Potatoes – 2 cups, diced
• Onion – 1, diced
• Butter – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Melt butter in a large skillet over medium heat (about 350°F). Tip: Use a cast iron skillet for that perfect crispy bottom.
2. Add diced onions to the skillet, sauté until translucent, about 3 minutes.
3. Toss in the potatoes, spreading them out in an even layer. Let them cook undisturbed for 5 minutes to get a nice sear. Tip: Resist the urge to stir too often for maximum crispiness.
4. Add the ham and cabbage, stirring to combine. Cook for another 5 minutes. Tip: If the skillet seems dry, add a splash of water to help steam the cabbage.
5. Season with salt and pepper, give everything one final stir, and cook for an additional 2 minutes.

This hash is a beautiful mess of crispy potatoes, tender cabbage, and savory ham that’ll make you forget it started as leftovers. Try topping it with a fried egg for breakfast or serving it alongside a crisp salad for a lighter dinner option.

Ham and Cabbage Soup with Dumplings

Brace yourselves for a soup that’s like a cozy blanket on a chilly day—Ham and Cabbage Soup with Dumplings is here to save your dinner from the mundane. It’s hearty, it’s comforting, and yes, it’s got dumplings that’ll make you do a little happy dance.

Ingredients

• Ham – 1 lb, diced
• Cabbage – 4 cups, chopped
• Chicken broth – 6 cups
• Flour – 1 cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Milk – ½ cup
• Butter – 2 tbsp, melted

Instructions

1. In a large pot, combine ham, cabbage, and chicken broth. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer for 20 minutes until the cabbage is tender.
3. While the soup simmers, mix flour, baking powder, and salt in a bowl. Tip: Sift the dry ingredients for fluffier dumplings.
4. Stir in milk and melted butter until just combined. Tip: Don’t overmix to keep the dumplings light.
5. Drop tablespoon-sized dollops of the dumpling batter into the simmering soup. Cover and cook for 15 minutes without peeking. Tip: Resist the urge to lift the lid to ensure the dumplings cook evenly.

Oh, the joy of breaking into those fluffy dumplings, soaking up the savory broth, with the ham and cabbage adding just the right amount of heartiness. Serve it up in a big bowl, maybe with a sprinkle of fresh herbs on top for a pop of color and freshness.

Ham and Cabbage Grilled Cheese

Oh boy, are you in for a treat! This isn’t your grandma’s grilled cheese—unless your grandma was a rebel who tossed ham and cabbage into the mix, in which case, we salute her.

Ingredients

• Bread – 4 slices
• Butter – 2 tbsp
• Cheddar cheese – 1 cup, shredded
• Ham – ½ cup, diced
• Cabbage – ½ cup, thinly sliced

Instructions

1. Heat a large skillet over medium heat (350°F) for 2 minutes until hot. Tip: A drop of water should sizzle upon contact.
2. Butter one side of each bread slice. Tip: Softened butter spreads easier without tearing the bread.
3. Place 2 slices, buttered side down, in the skillet. Layer each with ¼ cup cheese, ¼ cup ham, and ¼ cup cabbage.
4. Top with remaining cheese and the second bread slice, buttered side up. Tip: Press down gently to help the sandwich hold together.
5. Cook for 3-4 minutes until the bottom is golden brown. Flip carefully with a spatula.
6. Cook the other side for another 3-4 minutes until equally golden and the cheese is melted.

Perfectly crispy on the outside, gooey on the inside, this grilled cheese is a symphony of textures. Serve it with a side of pickles for a tangy contrast, or dunk it into tomato soup for the ultimate comfort meal.

Conclusion

Savory and satisfying, our roundup of 24 Delicious Ham and Cabbage Recipes offers something for every season and every taste. Whether you’re craving comfort food or something light and fresh, these dishes are sure to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.

Bella Bacinos