Ham & Cabbage Stew

Ham & Cabbage Stew

This ham & cabbage stew is borne out of an urge to use up every last remnant in our fridge. This is probably my favourite time of the year. I feel refreshed and relaxed after a lovely break with family and friends, and I develop an irresistible urge to clear out unnecessary detritus. Similarly I love feeling inspired with all the delicious leftovers in our fridge. I enjoy using up every last little bit. I hate waste, something my Mother instilled in me from her war and post war rationing years. Here I’ve turned our last tiny piece of ham and a leftover cabbage into this wonderfully tasty ham & cabbage stew. This recipe is loosely based on Ireland’s national dish of cabbage and bacon. This is one of those meals that wraps it’s arms round you and gives you a huge culinary hug. It’s a great meal for beating any winter blues you may have, and stretching that last bit of ham even further. You can use ham hock instead, and you could add pearl barley to add more bulk if you want it to go even further, but I like it just like this. The smell in the kitchen whilst this gently bubbles away is divine.

Ham & Cabbage Stew

January 2, 2018
: 4
: 15 min
: 35 min
: 50 min
: Very easy

A tasty ham & cabbage stew, perfect for using up leftover ham or ham hock.


  • 250g ham (or ham hock), diced
  • 300g potatoes, peeled and cut into chunks
  • 300g carrots, peeled and cut into chunks
  • 1 large onion, roughly chopped
  • 5 garlic cloves, peeled and chopped
  • 1 head Savoy cabbage (or kale), sliced
  • 10g parsley, chopped
  • 700ml chicken or vegetable stock
  • Step 1 If using a dry cured ham such as our York or Shropshire Black ham then prior to dicing bring the piece of ham to the boil in a pan of water, then discard the liquid. This is to remove the excess salt. If using our Wiltshire cured ham or ham hock there is no need for this step.
  • Step 2 Put the carrots, potatoes, onion and garlic in the bottom of a large pan and place the diced ham on top. Top with the cabbage and parsley.
  • Step 3 Pour over the stock and cover the pan. Bring to a gentle simmer and simmer over the lowest heat for 35 minutes.
  • Step 4 Serve with bread to mop up the juices.

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