Still have some ham leftovers from Easter? Or, are you looking to infuse your kitchen with a taste of the South? Look no further than this delightful Ham and Cabbage Casserole recipe from Southern Living. We tried this incredible dish and gave it two thumbs up.

Bursting with flavors reminiscent of down-home cooking and comfort, this dish promises to be a savory sensation that will transport your taste buds straight to the heart of Dixie. With tender ham, hearty cabbage, and a medley of savory spices, each bite is a delicious homage to Southern culinary tradition. So, grab those leftovers, roll up your sleeves, preheat your oven, and get ready to savor the flavors of the South in every mouthwatering bite.

(Recipe first appeared in Southern Living’s March 2024 edition and online .)

Southern Living’s Ham and Cabbage Casserole

  1. Preheat oven to 400°F. Place potatoes, 2 tablespoons water, and 1/4 teaspoon of the salt in a medium-size microwave-safe bowl; cover with plastic wrap. Microwave on HIGH until potatoes are partially cooked, about 4 minutes. Carefully remove plastic wrap; drain potatoes, and set aside.
  2. Meanwhile, stand the cabbage stem side down, and cut it in half through the core. Cut 1 cabbage half into 4 wedges, keeping core intact. Reserve remaining half for another use.
  3. Heat oil in a large, deep cast-iron skillet over medium- high until shimmering. Sprinkle cabbage wedges with 1/2 teaspoon of the salt. Add cabbage wedges to skillet, and cook, turning once, until charred, 8 to 10 minutes per side. Remove from heat.
  4. While cabbage cooks, whisk together cream, Dijon, thyme, garlic, cayenne pepper, and remaining 1/4 teaspoon salt. Nestle potatoes around cabbage wedges; re-whisk cream mixture, and pour over cabbage and potatoes. Sprinkle with Parmesan.
  5. Bake in preheated oven until cabbage is tender and cream mixture has thickened, about 25 minutes, sprinkling with chopped ham halfway through bake time. Remove from oven, and let cool slightly, about 10 minutes. Sprinkle with more thyme before serving.