This is the kind of hearty comfort food my grandpa used to make on weeknights in the Midwest—simple, filling, and cooked in one pan. Just cabbage, ham, and butter, slowly sautéed until the cabbage turns tender and translucent and the ham glistens in rich pan juices. Inspired by old‑fashioned Amish cooking, it’s the kind of meal you can throw together after work with almost no prep, yet it still feels like a cozy sit‑down dinner.

Serve hot, straight from the skillet, spooned onto warm plates with plenty of buttery juices. Keep it low carb with a green salad, roasted beans, or steamed broccoli. For those not watching carbs, add crusty bread or mashed potatoes (or cauliflower mash for a lighter option). A spoonful of grainy mustard or sauerkraut on the side pairs beautifully with the salty ham and sweet cabbage.

Low Carb 3‑Ingredient Amish Cabbage & Ham Skillet

Ingredients

Directions

1. Prep cabbage: remove tough outer leaves, cut into quarters, then into wedges (keep some core attached).
2. Cut ham into chunky 1‑inch pieces. Pat dry if moist.
3. Melt butter in a large skillet or Dutch oven over medium heat until foamy.
4. Add ham in an even layer. Cook 4–5 minutes, stirring occasionally, until edges sizzle and turn golden.
5. Arrange cabbage wedges snugly around and over ham. Spoon hot butter and drippings over the top.
6. Cover skillet, reduce heat to medium‑low, and cook 10 minutes to steam and soften.
7. Remove lid, turn wedges with tongs, and baste with pan juices. Add 1–2 tbsp water if pan looks dry.
8. Continue cooking uncovered 10–15 minutes, turning once or twice, until cabbage is tender, translucent, and lightly browned, and ham is coated in juices.
9. Taste and adjust seasoning if needed (many hams are salty enough).
10. Serve hot, spooning buttery pan juices over cabbage and ham.