Use A Head Of Cabbage, A Pound Of Ham, And A Crock-Pot For A Hearty Dinner

On a brisk day, a steamy bowl of stew makes for the perfect warm embrace. Even better if it can be made in one pot using simple everyday ingredients. For ham and cabbage stew, hearty pork and a head of cabbage get to know each other in a crockpot and create a flavorful, nostalgic meal that fills the belly.

As the name suggests, salty ham and humble cabbage are the starring ingredients, with chicken stock, butter, and aromatics forming the supporting cast. Ham is usually made by curing or brining cuts of pork, so it already comes as an umami protein powerhouse. When braised, cabbage's brassica edge melts into sweet and tender morsels. That's why combining the two creates a cozy broth that is rich and savory with a touch of sweetness.

The ingredients are fairly basic: a pound of ham (hocks or steak both work), a head of cabbage, butter, chicken stock, and your selection of aromatics and optional supporting vegetables. Roughly chopped ham and cabbage are thrown in the crockpot with stock and other accoutrements, and the combination is left to braise for a few hours or overnight. The flavor of the ham and cabbage will melt into the broth, marrying the two together.

Ham and cabbage stew is reminiscent of bacon and cabbage, an Irish classic. Traditionally, cabbage is braised down with back bacon (which is very similar to ham) for an easy, budget-friendly meal. When the dish reached the New World, corned beef was substituted to create New England boiled dinner, which usually includes other vegetables like carrots or potatoes.

Similar to the boiled dinners of yore, you can upgrade your ham and cabbage soup with whatever veggies you have on hand. Garlic, onion, or celery will impart a savory element to the broth, while root vegetables like carrots, beets, or rutabaga will add a hint of sweetness. Make the stew more filling with the addition of potatoes. Like with many braised dishes, this stew could do with a bay leaf or two, or perhaps a few peppercorns.

If you love the combination of salty meat paired with a soft, sweet brassica, try making southern fried cabbage. There's also the beloved Irish classic of colcannon, which combines cabbage with mashed potato.