Slow Cooker Cabbage and Ham

Name: Slow Cooker Cabbage and Ham
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 1 1/2 cups diced ham; 1 tablespoon vegetable oil; 1 large onion (chopped); 4 cloves garlic (minced); 1/2 head of a large green cabbage (chopped); 1 1/2 cups broth chicken broth; Salt and pepper (to taste)

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Every time I have some leftover ham on my hands I make this delicious and easy Slow Cooker Cabbage and Ham recipe. I absolutely love the combination of seared, juicy ham and tender cabbage, such a healthy and hearty meal!

Why you will love this recipe
What you’ll need to make slow cooker cabbage and ham
How to make slow cooker cabbage and ham?
Recipe variations and add-ins:
Serving suggestions:
How to store:
More cabbage recipes to try:
Recipe tips:

I will show you how to make the simplest and most comforting dish ever, a combo of meat and vegetables, cooked in the crockpot until perfectly tender. I love how easy it is – it takes less than 15 minutes to put together, and the crockpot does the rest of the work.

While this may be simple, don’t underestimate the flavor. The smoky, salty, and umami-packed ham almost melts into the vegetables during those two hours, and you can taste it in every bite!

My slow cooker cabbage and ham recipe is a great way to use up leftover ham from the holidays or last night’s dinner. Just one and a half cups are all that is needed to make this dish, and it serves the whole family.

This is a very filling meal that will satisfy even the biggest appetite, and with all the textures and flavors, everyone will love it. What’s more, everything is inexpensive so that it can be made for less than ten bucks!

Don’t worry about leftovers, either. This freezes beautifully. Pack it up in a freezer bag or freezer-safe container and it will stay fresh for up to three months.

Why you will love this recipe

The perfect way to use leftover ham: Whether it is from a holiday meal or last night’s dinner, leftover ham can be used or made fresh with one of my ham recipes on the blog. You can also buy some pre-cooked ham from the store. Just be sure to get the good stuff.
It is so inexpensive to make: Using leftovers, the cost of cabbage and the other few ingredients only costs a few bucks. This is one of the cheapest (but most delicious) meals on the blog.
The ham and cabbage are full of flavor: Garlicky, sweet, and salty are just a few of the ways to describe this dish’s flavors. Each bite is full of flavors.
Double it to feed a crowd: It is simple to double because it just takes a whole head of cabbage instead of half and three cups of ham. It will still easily fit into the slow cooker. Any leftovers can be refrigerated for several days or frozen for up to three months.

slow cooker cabbage and ham ingredients in bowls on a table

What you’ll need to make slow cooker cabbage and ham

Special items

Slow cooker – I use a six-quart slow cooker.
Large skillet – For browning and sauteing.
Bowls
Cooking utensils

Ingredients

Diced ham – Leftover ham is fine, or buy some high-quality ham from the deli and chop it up into one or two-inch cubes.
Chopped onion – I like white onion because it is sweeter and more tender when it is sautéed.
Minced garlic – Freshly minced garlic cloves give the cabbage a buttery, bold flavor to make it stand out.
Chopped cabbage – Green cabbage is best for this recipe. Chopped into one to two-inch pieces.
Chicken broth – Make sure it is organic and low-sodium. All those extra additives are unhealthy, and the additional salt can be overwhelming.
Vegetable oil – Just for cooking. Use a mild-flavored light oil like canola.
Salt
Pepper

How to make slow cooker cabbage and ham?

Brown the ham: First, I heat the oil in a large skillet over medium-high heat and saute the ham until brown. Then, it goes into the slow cooker.
Saute the veggies: The garlic and onion go into the skillet and get sautéed for three minutes and they go into the slow cooker with the meat. The cabbage and broth join everything in the cooker along with salt and pepper to taste before I stir it all.
Cook the cabbage and serve: Finally, I cook on low until the cabbage is tender, for about four hours. Then, it is seasoned with salt and pepper before serving.

Recipe variations and add-ins:

Different meat: If I happen to have extra chicken or turkey instead, I use that, and it tastes incredible that way too.
Add veggies: Toss in some baby carrots, chopped potatoes, diced bell peppers, and sliced celery for a full meal.
Spice it up: Jalapenos, red pepper flakes, and some Tabasco sauce would make this perfect for spicy food lovers.
Make it cheesy: Sprinkle some freshly grated parmesan cheese on top after it is done for extra flavor.
Turn it into crack: Make this an addictive dish by adding chopped bacon, cheddar cheese, and some of my ranch seasoning.

Serving suggestions:

I like to serve it with a side of homemade cornbread. My recipe for Southern cornbread is buttery, crumbly, and done in less than an hour.
Another side dish that goes great with ham and cabbage is blackeyed peas. These small beans are creamy, slightly nutty, and delicious.
Try these dump and cook instant pot rice and beans instead with tomatoes, cilantro, and paprika.
Any kind of salad would also be a nice accompaniment for this slow cooker cabbage and ham.
For dessert, my peach cobbler from scratch is a decadent, sweet, and buttery way to end a scrumptious meal.
Pinot Noir is a light-bodied red wine that complements the ham with cranberry and cherry flavors.

a serving spoon of crockpot cabbage and ham

Frequently asked questions

Why is my slow cooker cabbage and ham hard?

The most common reason for the ham to be hard is overcooking. The cooking part is already done, so it is just simmering. Since it is chopped into small pieces, it does not need to be heated very long in the pan. Just brown it to lock in the juices.
Heating it on low for four hours is just to cook the cabbage, but it should not make the ham hard unless it is overcooked in the pan. Also, be sure to get a high-quality cut of ham, whether using leftovers or not.

How do I keep the cabbage from getting too soggy?

First, be sure to prepare the cabbage properly. It has to be salted to get rid of any excess water. Chop it and rinse it, of course. But then, toss it with salt and let it sit in a strainer for at least an hour to dry it out.
Also, cook it on low for just two hours. Anything more than that will be too long. And make sure there is not too much liquid. Measure the broth carefully. Finally, place a clean kitchen towel under the lid to prevent moisture from dripping down into the food and add more liquid.

Why is my slow cooked cabbage so runny?

Cabbage is 92% water, so it releases a lot as it cooks. That is one reason why it is a good idea to salt the cabbage before cooking it. Letting it rest in salt for at least one hour will dry it out, make it easier to chew, and remove any dirt and insects that may be in there. After chopping it, just toss it with one tablespoon of kosher salt and put it in a colander over a bowl to catch the excess liquid.

How can I thicken it?

If the broth is too watery, don’t worry, it can easily be thickened up if you want to use it like gravy. Just mix one teaspoon of cornstarch with two teaspoons of cold water until the cornstarch dissolves. Then, add it to the slow cooker and let it cook for another 15 to 30 minutes or until it thickens. Remember, it will thicken up as it cools.

How to store:

Refrigerate: Pack slow cooker cabbage and ham in a sealed container and it can be refrigerated for several days.
Freezing: Let it cool completely and freeze it in a freezer-safe container for up to three months.
Defrost: Thaw overnight in the refrigerator for the best flavor.
Reheating: Reheat thawed leftovers in the oven for 15 minutes at 375 degrees F or in the microwave for 60 to 90 seconds.

More cabbage recipes to try:

Recipe tips:

Since the ham is already cooked, you can brown it and let it simmer with the cabbage on low for two hours.
If the ham gets overcooked, it can be used for soup, sandwiches, salads, and side dishes.
Soak the cabbage in salt for an hour to eliminate excess water and prevent sogginess.
Also, place a kitchen towel under the slow cooker’s lid to prevent moisture from dripping into the food.
Add cornstarch slurry to the mixture to thicken the broth for gravy.
Choose a heavy deep green cabbage without any dark spots or bruises.
Chop the cabbage into evenly sized pieces for even cooking.