Ham and cabbage recipes are pure comfort food for us. We love the combination and flavor of these ingredients, so much that we can never just have one bowl! Perfect for a chilly winter day, these ham and cabbage recipes are sure to warm you up. Enjoy!
“This recipe is comfort food. The combination and flavor of all the ingredients are so good that you can't just have one bowl. I guarantee that because I've never been able to just have one.” - Mary
“This is an amazing stew and a great recipe for leftover ham. Cooking the navy beans down with the ham bone gave this a savory base. The beans alone are great. Adding cabbage and potatoes is a perfect addition and makes this a hearty stew for colder days. We opted to season with salt, pepper, onion powder, and garlic powder... simple and delicious. This stew is nice, thick and perfect with a big slice of cornbread.” - Kitchen Crew
“A great, easy way to ring in the new year! Serving black-eyed peas and cabbage on New Year's Day is a Southern tradition to ensure luck and wealth for the coming year. This has a Southwestern kick for good measure. Pair this with a pan of real Southern cornbread for a delicious dose of New Year's luck.” - Alix
“With the ham and sauerkraut the soup had the flavour department covered but I was thinking that I needed to bulk the soup up a bit and that sounded like the perfect opportunity to throw in a grain and barley seemed like the right choice. The pirogi filling inspired soup turned out really well and it certainly hit the spot on a cold winter day! It is always nice to find new ways to enjoy your favourite flavour combinations.” - Kevin
“This dish is quick and delicious. It reminds us of a hash. Spicy sausage adds a kick to the dish. If you don't like hot sausage, a mild one can easily be substituted. This recipe is a great canvas to adjust the ingredients to suit your taste buds. The fried cabbage and potatoes make this a hearty recipe. It can be a main dish or a side dish depending on what else is on the menu.” - Kitchen Crew
“I made this just yesterday not knowing what it was called. Growing up in New England this was enjoyed by many friends and families - and I learned to love it. I make it with any smoked meat available - sausage, kielbasa, have always made with extra bacon. If you have any leftovers - top with a fried egg and go to heaven.” - Miriam