If you’re looking for a way to use up leftover ham in a low-carb meal, look no further. The recipe below is a quick stir-fry of cabbage and diced ham. Sour cream is stirred in at the end to give it a creamy sauce.
If you like, you can turn this into a casserole by slightly undercooking the cabbage and then transferring the finished dish to a baking dish, topping with shredded cheese (I like to use Swiss or Gruyere), and baking it in a 375º oven until nicely browned on top.
Low-Carb Cabbage and Ham
4
10 minutes
10 minutes
20 minutes
Cooking spray
2 tablespoons olive oil
¼ cup finely diced onion
2 pounds cabbage (1 large head), cut into thin ribbons
1 teaspoon paprika
Kosher salt
Freshly ground black pepper
8 ounces cooked ham, diced
1 cup sour cream
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 3 minutes. Add the cabbage, paprika, salt, and pepper, and cook, stirring frequently, until the cabbage begins softens, about 6 minutes. Stir in the ham and continue to cook until the cabbage begins to brown and the ham is hot.
Remove from the heat and stir in the sour cream. Taste and season with salt and pepper as needed. Serve hot.
