Cabbage, Ham, and Potatoes isn't the prettiest meal, but it's a one-pot powerhouse of flavors and a warm bowl of home-cooked awesomeness.
Happy first day of quarantine!
I kid, I kid, but then again, I'm not. It's Monday here in Maryland, and we are staying home for what looks like the foreseeable future because of the coronavirus. The kids have some work to do from their teachers, and I, being a college professor, am shifting my face-to-face courses to online. I see lots of opinions on both sides of this and all I'll say is, it is what it is. I'm all about taking it day-by-day, and I hope this virus can get contained.
It looks like I'll be cooking even more now I have no issues with that! I think I'll try to post a new recipe every day to keep me busy.
This first one, Cabbage, Ham and Potatoes, is something I made last week. I happen to have an extra head of cabbage lying around, so I used it for inspiration. I was expecting the family to completely turn their noses up to this one, which they initially did, but the dish is so good it kind of won them over. Little do they know, I plan on putting it in semi-rotation because I absolutely love it! I'm a one-pot meal kind of girl, and it doesn't get much simpler than this!
One-Pot Cabbage, Ham and Potatoes
- Heat the butter and oil in a skillet large enough to hold all the ingredients.1 tablespoon olive oil, 1 pat of butter
- Brown the ham first, then add the onion, potatoes, and cabbage. Sprinkle with salt and pepper, cover.1 sweet onion, 3-4 potatoes, 1 head of cabbage, 1 ham steak
- Continue to cook covered for 15 minutes allowing the potatoes to soften. About every 5 minutes, remove the lid and toss.
- After 15 minutes, continue to cook uncovered for an additional 15 minutes until all the flavors merge, the potatoes cook through, and the cabbage softens to your liking.
- Sprinkle with additional salt and pepper to taste.Salt and Pepper to taste
- This would be good without the potatoes if you want to lower carbs even further.