Creamy Cabbage Ham Skillet (Print View)

Tender cabbage and ham combined in a creamy, flavorful skillet dish perfect for easy dinners.

# Components:

→ 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

# Method:

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. Remove from heat, garnish with fresh parsley, and serve hot.

# Expert Advice:

01 -
  • Ready in 30 minutes — just 10 minutes of prep and 20 minutes of cooking.
  • One pan, minimal cleanup — everything comes together in a single large skillet.
  • Low-carb and gluten-free — only 11 g of carbs per serving without sacrificing flavor.
  • Rich and creamy — heavy cream, cream cheese, and cheddar create an irresistibly silky sauce.
  • Budget-friendly — uses simple, affordable pantry and fridge staples.
  • Easily customizable — swap the cheese, add a pinch of nutmeg, or stir in a touch of Dijon mustard.
02 -
  • Soften your cream cheese first — let it sit at room temperature before adding it to the pan so it melts smoothly without lumps.
  • Slice the cabbage thin — uniform, thin slices ensure even wilting within the 5–7 minute window.
  • Don't rush the sauce — reduce the heat to low before adding the cream and cream cheese to prevent the dairy from breaking or scorching.
  • Check your ham label — if you are cooking gluten-free, verify that the cooked ham and shredded cheese are certified gluten-free.
  • Season in layers — season the cabbage as it cooks, then taste again after adding the cheese, as the ham and cheese both contribute saltiness.
  • Finish with fresh parsley — the bright herb cuts through the richness of the cream sauce and adds a pop of color.
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