Fried Cabbage and Ham

Pro tips

• Use medium heat and don't rush; letting the cabbage and onions caramelize slightly deepens flavor and creates tender, slightly crispy edges.
• Dice the ham into ¼- to ½-inch pieces so it distributes evenly and heats through without drying out.
• Add seasoned salt gradually and taste as you go—ham is already salty, so over-seasoning is easy.
• Stir occasionally but not constantly to allow the bottom layer to brown lightly for better texture and flavor.

Substitutions

• bacon grease → equal amount of lard or additional butter (note: slightly milder smoky flavor)
• ham steak → smoked sausage, diced bacon, or chicken (note: adjust cook time for raw proteins)
• butter → bacon fat or additional cooking oil (note: reduces richness)
• yellow onion → sweet onion or white onion (note: sweet onion cooks faster and adds subtle sweetness)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth.

Can I make this without bacon grease?

Yes. Use all cooking oil and butter, or replace bacon grease with an equal amount of additional butter or oil for a milder flavor.

How do I know when the cabbage is done?

Cook until the cabbage is tender and slightly caramelized at the edges, about 12–15 minutes. It should still have a slight bite, not mushy.

Can I prep this ahead?

Chop cabbage, onion, and ham up to 2 days ahead. Store separately in airtight containers. Cook fresh when ready to serve.

What type of ham steak works best?

A center-cut ham steak or thick-sliced deli ham works well. Avoid pre-cooked, heavily smoked varieties that can overpower the dish.

Is this gluten-free?

Yes, all four base ingredients are naturally gluten-free. Verify bacon grease and seasonings are certified if needed.