Creamy Cabbage Ham Skillet (Printable version)

Tender cabbage and ham simmered in a rich, creamy sauce for a comforting one-pan meal.

# 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 tbsp olive oil or unsalted butter
09 - Salt and black pepper to taste
10 - 1/2 tsp smoked paprika, optional

→ Fresh Herbs

11 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Heat olive oil or butter in a large skillet over medium heat. Add onion and cook for 2-3 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 if using. Sauté for 5-7 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.
08 - Remove from heat, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • Ready in 30 minutes — only 10 minutes of prep and 20 minutes of cooking.
  • One pan, less cleanup — everything comes together in a single skillet.
  • Low-carb and gluten-free — a satisfying dinner that fits many dietary needs.
  • Rich and creamy — heavy cream, cream cheese, and cheddar create an irresistible sauce.
  • Budget-friendly — cabbage and ham are affordable, everyday ingredients.
02 -
  • Soften the cream cheese first — letting it sit at room temperature ensures it melts smoothly into the sauce without lumps.
  • Low heat for the sauce — always reduce heat before adding dairy to prevent the cream from breaking or curdling.
  • Season in layers — add salt and pepper to the cabbage while it sautés, then taste and adjust again after the cheese melts.
  • Don't overcook the cabbage — aim for tender but with a slight bite; it will continue to soften slightly in the hot sauce.
  • Check your labels — if you are strictly gluten-free, verify that the ham and cheese you purchase are certified gluten-free.
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