Skillet Ham, Cabbage and Potatoes Recipe - Allrecipes.com
Skillet Ham, Cabbage and Potatoes Recipe
  • READY IN 1 hr

Skillet Ham, Cabbage and Potatoes

Recipe by  

"Old fashioned one skillet meal with spiced potatoes, cabbage and ham; tasty and satisfying. Serve with green beans."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
  2. Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2003

At the risk of sounding like I have nothing better to do, I made this 2 ways tonight. One way was per recipe, with finely chopped cabbage, (for my kids who "claim" not to like it, they liked it this time) and the second was with quartered cabbage, & with fresh polish sausage from my AWESOME butcher (my mom always told me to "make friends with the butcher" & it has paid off) for my husband & I. WOW, I halved the butter & cooked the sausage with the potatoes & onion then added the cabbage for 5 min. GREAT! I had a nice long lunch out with my sisters today & this was a nice easy meal to make up lost time with!! The kids enjoyed their version & we enjoyed ours as well..sooo easy! Thanks Priscilla!!

 
Most Helpful Critical Review
Jul 14, 2003

Was edible, but will not make again

 
May 06, 2003

This was very, very good. The only thing I did a little different was put the ham in with the onions and the butter....my thinking was that the ham would season the cabbage and potatoes. It was DELICIOUS! When I told my kids what I was cooking they said they wanted peanut butter sandwiches, but I made them taste it. They each ate a huge portion and said, "Mom this is so good! I didn't know I liked cabbage!" Thank you for an excellent, easy recipe!!!

 
Nov 23, 2005

This was amazing...save yourself some time and use a can of potatoes. I used chicken broth instead of the water and added it as needed so cabbage wouldn't stick or burn. In stead of dashes I seasoned liberally with salt, pepper, paprika, and seasoning salt periodically as potatoes and cabbage cooked. I doubled the amount of ham and cut into small pieces so there was ham in every bite. This was absolutely delish! My son is my biggest critic ...he had not one bad comment (rare thing) and said "hmm, this is really good"!!

 
Oct 20, 2004

this recipe is quick, easy and takes alterations well. i took others' advice and browned the potatoes first with the seasoning, then added about 1/2 can of chicken broth let it simmer then near the end of the cooking time, added the ham. just before taking the pan of the heat, i added a handful of shredded cheese. my husband ate the whole thing and raved about it.

 
Jul 23, 2003

We loved this! The first time I made it, my "medium heat" is apparently a little too hot with only 1/4 cup water and therefore, left unattended a little too long resulted in a burnt mess. HOWEVER, I tried it again today, using 3/4 cup chicken broth instead of 1/4c water, (which I started with 1/2c and added the remaining as needed) and turned out great! I also sprinkled all-season salt, garlic and onion powder to taste when I added the potatoes. At the end, I sprinkled about 1/2c sharp cheddar cheese overall. We all thought this had awesome taste and I would make it again! Not very elegant but it sure is filling! Thanks Priscilla!

 
Jun 21, 2007

I enjoyed this recipe with some slight changes. I used chicken broth instead of water as several suggested and kielbasa instead of ham. Also to quicken up the preparation time, I used a can of diced potatoes instead of chopping up the recommended number of spuds. And this way I didn't have to worry about over cooking to get the potatoes tender. Added some pepper for little more flavor. I will be making this again. I've also found after making this a few times, it taste better the next day as leftovers. So now, I make it, allow it to cool then put it in the fridge to eat the next night.

 
Apr 28, 2005

I cubed the potatoes (slices fall apart with all the stirring involved in this recipe), used a half-cup of chicken broth, and added dashes of creole seasoning, black pepper, salt, garlic powder and paprika. And I added the potatoes and ham right at the beginning, cooking everything until the cabbage wasn't crunchy. Pretty tasty.

 

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Nutrition

  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 62 g
  • 20%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 871 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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