Ham and Cabbage Casserole

Ham and Cabbage Casserole

This stove top casserole is pretty easy to make and it’s a great way to use that leftover ham. I use Kirkland ham because it’s very low in sodium (and also pretty tasty), but it will certainly work with any other brand too. Unfortunately I have to make this as a one-off, as cabbage just doesn’t freeze very well.


1/2 T olive oil

1 large sweet onion, chopped

2 C cabbage, thinly sliced

2 red potatoes, quartered

3 cloves garlic, minced

¼ C white wine


1 C Kirkland ham, cubed

1 T dried parsley


Heat oil in a medium-size skillet over medium heat. Add onion and cabbage, and sauté until translucent. Add potatoes, garlic, wine and pepper (to taste). Mix well. Add parsley and ham, mix well and cover. Simmer 20 minutes, or until the potatoes are tender


2 Servings

Calories: 306

Sodium: 360 mg.

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