Creamy Cabbage Ham Skillet (Print Version)

Tender cabbage and ham cooked in a creamy sauce, perfect for an easy low-carb 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 (optional)

# How-To Steps:

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 Hints:

01 -
  • It's genuinely ready faster than ordering takeout, and tastes infinitely better.
  • Everything cooks in one pan, which means minimal cleanup when you're tired.
  • The creamy sauce makes you forget you're eating low-carb—it just tastes like comfort.
02 -
  • Never add the cream cheese at high heat—it can break and separate; keep things gentle and keep stirring until it's completely dissolved.
  • Slice your cabbage thin from the beginning; thick pieces won't soften enough in the cooking window and you'll end up with a watery, unsatisfying result.
03 -
  • If your skillet feels crowded with cabbage at first, cook it down for a minute or two uncovered—it releases moisture and compresses significantly.
  • Hand-shredding your cheese makes a visible difference in how smoothly it melts compared to pre-shredded, which contains anti-caking agents that can interfere with the sauce texture.
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