~ Leftover Ham & Creamed Cabbage Pot ~ Awesome!

Cassie *


Finally used up the last of my Christmas hams and talk about delicious...this was so much more than I expected. I used what I had and I wouldn't change a thing. The ham was melt in your mouth tender, along with the cabbage.

I hope you try it sometime. I served it with a skillet of my Southern cornbread. Absolute comfort food! One pot to clean is a plus as well!


pinch tips: Perfect Pasta Every Time



4 - 6


15 Min


55 Min


Stove Top


2 - 2 1/2 c
cooked ham, cubed
1 medium
onion, chopped
1 Tbsp
minced garlic - i use the chunky garlic paste
5 Tbsp
1/2 c
1 - 103/4 oz
can cream of mushroom/ garlic soup
2 c
half & half
1 c
milk or as much needed
4 c
chopped cabbage
1 tsp
1 tsp
1/2 Tbsp
horseradish paste
1 tsp
red pepper flakes, optional

Directions Step-By-Step

In a large skillet or chicken fryer as I used, melt butter over medium heat, when bubbly add onion, garlic, ham and rice. Continue stirring and cooking until rice is golden and onion becomes tender.
In a bowl, whisk together the soup and half and half. Pour this mixture into pot, stir - then add the cabbage, salt, pepper, pepper flakes and horseradish.
Cover and simmer for 45 - 55 minutes or until cabbage and rice is tender. Add the cup of milk if becomes too thick, before the rice is tender. I ended up adding a full cup.

Let set for 10 minutes with lid on, before serving. This insures the rice to be cooked.
I served this yummy dish with a pan of hot corn bread.

About this Recipe

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy