This article explores various approaches to creating a delicious and satisfying keto-friendly ham and cabbage casserole. Whether you're looking for a quick skillet dinner or a more traditional baked casserole, you'll find inspiration and guidance to create a dish that fits your taste and dietary needs.
The Allure of Ham and Cabbage
Ham and cabbage is a classic combination, often enjoyed as a one-pot meal or a comforting side dish. The mild flavor of cabbage complements the savory taste of ham, creating a balanced and satisfying meal. Cabbage is a hearty and versatile vegetable with a relatively mild flavor. It does a great job of taking on the flavors of what it’s cooked with, so pairing it with a flavorful meat, like ham, creates a really delicious dish. This dish is perfect for an easy weeknight recipe or for St. Patrick’s Day.
Key Ingredients for a Keto Ham and Cabbage Casserole
The beauty of a ham and cabbage casserole lies in its simplicity. The ingredients are simple, but there’s tons of depth of flavor in this dish. Here are some key ingredients commonly used in keto-friendly versions:
- Ham: Cooked ham adds tons of flavor to this dish. Use either leftover ham or ham steaks to make this easy one-pot ham and cabbage recipe. Leftover holiday ham is also a great option. If you don’t have any leftover cooked ham, you can also get cooked ham steak from your deli counter. Bacon or leftover pork of any kind can be subbed for the ham.
- Cabbage: Tender green cabbage soaks up the casserole’s buttery, custardy goodness beautifully. Green cabbage is a hearty and versatile vegetable with a relatively mild flavor. Pointed cabbage is a good option for its less distinctive taste.
- Fat: Butter is a popular choice for sauteing the ingredients and adding richness to the dish. This is one of my favorite leftover ham recipes, and browning the ham in butter first adds so much flavor. The fond, or the caramelized bits at the bottom of the pot, infuses the cabbage with such a delicious, savory taste. Olive oil is another healthy option.
- Aromatics: Diced sweet onion adds a gentle, savory depth, but you can skip it altogether if onions aren’t your thing. Onion and Garlic add so much flavor to this dish.
- Cheese: The finishing touch! It gives the casserole a salty, umami-rich golden crust. Cheddar, mozzarella, gruyere, parmesan, or a mix of whatever you have in the fridge are all great options. Asiago cheese is also a good option.
- Creamy Base: Heavy cream and cream cheese create a rich and decadent sauce. Sour cream can be used, but cream cheese will avoid it going a little watery at the bottom of the baking dish.
- Seasonings: Seasoning salt, thyme, and pepper create a well-rounded flavor profile. Paprika adds a bit of warming spice, but just a touch. Salt and pepper are essential for enhancing the flavors of the other ingredients.
Recipe Variations and Techniques
There are several ways to approach making a keto ham and cabbage casserole, each offering a unique flavor and texture.
One-Pan Skillet Casserole
This method is perfect for a quick and easy weeknight meal.
Read also: Low-Carb Cabbage Roll Casserole
- Prepare the Ingredients: Slice the cabbage into wide noodles shapes like an egg noodle shape. Chop the ham into bite-sized pieces.
- Soften the Cabbage: Add the cabbage to a microwave-safe bowl with a tablespoon of water and mix. Cover with plastic wrap and microwave for 2-3 minutes. Let sit while you make the cream sauce. The goal of the initial sauté is to soften the cabbage and reduce its volume a bit, so it bakes up tender and mellow. Don’t overcook the cabbage.
- Make the Cream Sauce: Get out a large skillet and heat to medium heat. Add the heavy cream, cream cheese, and shredded asiago cheese. Whisk until everything melts and comes together to make the cream sauce.
- Combine and Cook: Drain the cabbage and add to the skillet. Mix with the sauce and cover the skillet with a lid. Cook for 3 minutes, then take off the lid and add the ham. Mix well and cook for 1 minute.
- Add Spinach (Optional): Then take the skillet off the stove and mix in the spinach until it wilts.
- Serve: Let cool a couple of minutes and then serve.
Baked Casserole
This method involves baking the casserole in the oven for a more traditional texture.
- Preheat and Prep: Preheat the oven to 350 degrees F. and generously grease a 2.5-quart casserole dish with butter or olive oil spray.
- Prepare the Cabbage: Coarsely chop the cabbage into 1" bite-sized pieces, removing the hard stem and core. Then dice the onion (or shallots).
- Sauté the Cabbage and Onion: Heat 1 tbsp butter in a large deep non-stick skillet over medium heat. Add the chopped cabbage and onion (or shallots) to the skillet and cook for 10 minutes, stirring often, until partially cooked down and softened.
- Assemble the Casserole: In a large bowl, whisk together the melted butter, cream, eggs, salt, and pepper. Add the cabbage and onion and toss well to mix.
- Bake: Transfer the cabbage mixture to the greased casserole dish, cover with foil, and bake for 30 minutes. Uncover, cook for 10 minutes, then sprinkle the fresh grated parmesan cheese on top and bake for 10 minutes more until lightly golden around the edges. (Total bake time = 50 minutes).
Crock-Pot Ham and Cabbage
This method is great for a hands-off approach.
- Convert a Crock Pot Pork Chops and Cabbage recipe to a leftover ham recipe.
- If you are not eating low carb and would like to add potatoes, feel free.
Ham and Cabbage Soup
This creamy Ham and Cabbage Soup is rich and cheesy, packed with tender cabbage and diced ham. It’s a perfect way to use up leftover ham.
- Sauté Aromatics: Heat some butter in your Dutch oven (or whatever big pot you have) over medium heat. Toss in the diced onion and celery and let them get soft and fragrant - about 5 minutes. Stir in your diced ham and let it warm through, then add the chopped cabbage.
- Add Broth and Simmer: Add the ham, chicken stock, cabbage, and chicken bouillon to the pot and stir well to combine. Bring to a boil, reduce to a simmer, and cook until the cabbage is tender, about 10 minutes.
- Make it Creamy: Heat the cream and cream cheese in the microwave until the cheese is soft and the mixture easily stirs together. Keep stirring over low heat until everything is melted and creamy.
- Season and Serve: Taste and add salt and pepper as needed.
Sautéed Ham and Cabbage
This method is a simple and flavorful way to prepare ham and cabbage.
- Sauté the ham: Begin by melting half of the butter in a large pot or Dutch oven on the stove. Once the butter has melted, add the diced ham and stir. Allow the ham to brown, stirring occasionally. If you notice a build-up of juice from the ham, drain away the excess juice to help the ham brown.
- Sauté the onions: Reduce the heat, add the remaining butter, and then add the diced onions. Saute until they start to turn translucent.
- Add the cabbage: Add in half of the sliced cabbage, and mix it well with the other ingredients. Then, add the remaining cabbage along with the apple cider vinegar.
- Cook: Lower the heat, cover the pot, and let everything cook together. Remove the lid and sprinkle in the seasoning salt, thyme, and pepper.
- Rest and serve: Once the cabbage is tender, remove the pot from the heat and let it rest for a few minutes uncovered. Give it a final stir and a taste test before serving.
Tips for Success
- Don't overcook the cabbage: The goal of the initial sauté is to soften the cabbage and reduce its volume a bit, so it bakes up tender and mellow.
- Jazz up the seasonings: Add a pinch of nutmeg, garlic powder, smoked paprika, or a sprinkle of fresh herbs like thyme, chives, or dill to boost the flavor profile of the mellow cabbage.
- Dice up the cabbage fairly small so that it’s easy to eat.
- If you notice a build up of juice from the ham, drain away the excess juice to help the ham brown.
Serving Suggestions
This ham and cabbage recipe pairs so well with potatoes. I love serving it with a microwave baked potato, some roasted baby potatoes, or with some mashed potatoes without milk. I love serving this creamy baked cabbage dish alongside grilled pork tenderloin or pork chops - the savory pork and mild cabbage make a nice complementary combo. But honestly, it pairs well with almost any protein -think grilled chicken, baked fish, beef roasts, you name it. Add a crisp leafy green salad or a side of roasted green beans, broccoli, or stewed squash and onions for a full-on low-carb, keto-friendly dinner! You could serve this as a side if using bacon, but I had it as a main and it was plenty filling enough for me.
Read also: Easy Low-Carb Cheese Crackers
Storage and Reheating
- Store: Store in an airtight container in the refrigerator for up to 3 days. You can also store it in a freezer-safe container in the freezer for up to 2 months. Let the fully baked casserole cool completely, then wrap it tightly and freeze for up to 2-3 months.
- Reheat: Reheat in a pan over medium heat, adding a splash of broth or water if it seems dry. Warm it gently on the stove or in the microwave.
Read also: Keto Calorie Counting: A Detailed Guide