Skillet Ham, Cabbage and Potatoes

2/2/2022 – This dish turned out great as it was easy, quick, and tasty on a cold winter day. It was inspired by the one here. We will surely make this again.


  • 3 tablespoons butter
  • 15 green onions from the garden when chopped with about 1.5 cups. [Original recipe called for one large yellow onion.]
  • 1+ small head cabbage, coarsely chopped that was enough to fill the No. 10 skillet before they cooked down.
  • Ina’s Chicken Stock made with fresh herbs—from the flower beds outside the kitchen door—2 hours into an all day simmer, from the large pot on the burner behind the skillet.
  • 5 ea. 1.5″ diameter red potatoes, sliced thinly
  • paprika & Kit’s Creole Seasoning until it looks right
  • 2+ cups spiral cut ham slices cut into no larger than 1″ squares
  • Salt and course grounds black pepper
  • Did not add these but should have so it is listed here so we remember next time
    • Red Pepper Flakes.
    • Hot sausage from Louisiana while likely reducing the amount of ham.


  1. In a No. 10 cast iron skillet over medium heat, melt the butter and saute the onions. When wilted add cabbage and stir to blend buttered onions into the cabbage. Drizzle about ¼ cup Chick Stock, cover and simmer to steam gently for ten minutes.
  2. Sprinkle spices and salt into potatoes and stir. Add spiced potatoes to cabbage and mix. Cover again and allow to simmer for ten more minutes. Additional stock may be needed.
  3. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Stir several times to distribute the spices.
  4. Mix ham in and finish cooking until ham is hot and potatoes are done.

Comments to the Original Recipe that sounded like good ideas to try were as listed below.

  • Cube to potatoes so they do not fall apart although ours did not but perhaps will when rewarmed as leftovers.
  • Put the potatoes in olive oil first to brown.
  • This recipe actually dates back a couple of centuries, but in all of its forms is delicious! In Britain, this is what is called “Bubble and Squeak”. My mom’s version has a southern twist and is called simply “fried cabbage”. She begins with a couple tablespoons of light oil over medium-low heat, and then adds two tablespoons of bacon grease for the smoky flavor. Next, she adds the onions and cabbage together and allows them to caramelize a bit before reducing the heat to low, covering, and allowing it to cook for about 15 minutes in its own juices. When the cabbage is about “half-tender”, she will add the sliced potatoes, salt & pepper, a dash of garlic powder, and julienne sliced ham, stir, and cover again until the potatoes are done.
  • “Browned up the pototoes and ham with the onion before adding cabbage, then added broth vs. water.”
  • “I substituted chardonnay for the water-just because it’s chardonnay!
  • “I used a chicken based white wine and herb broth, and used sausage instead of ham with some rosemary, 1 clove of garlic, green onion, thinly diced carrots(like you get in bagged salads), potatoes, and red and green cabbage. I cooked a large amount so I ended up using a pot with mostly broth and a few cups of water. Beautiful and delicious!”

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