3-Ingredient Amish Cabbage and Ham

Directions

1. Remove the outer leaves from the cabbage and cut it into wedges, leaving a little core attached to help hold the pieces together.
2. Cut the ham into chunky bite-size pieces and pat dry if needed.
3. Melt the butter in a large skillet or Dutch oven over medium heat.
4. Add the ham and cook for 4–5 minutes until lightly browned around the edges.
5. Arrange the cabbage wedges around the ham and spoon some of the melted butter over the top.
6. Cover the skillet, reduce heat to medium-low, and cook for 10 minutes to soften the cabbage.
7. Remove the lid, carefully turn the cabbage wedges, and continue cooking uncovered for another 10–15 minutes until the cabbage is tender and lightly browned.
8. Spoon the buttery pan juices over the cabbage and ham before serving hot.

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