Easy Crockpot Ham and Cabbage
My Crockpot ham and cabbage uses leftover ham for a hearty go-to dinner. Just dump the ingredients in and let it cook!
Servings: 6 servings
Calories: 265kcal
Equipment
- Vegetable chopper to make chopping the vegetables easier
Ingredients
- 3 cups diced russet potatoes 3-4 potatoes
- ½ head green cabbage chopped
- 1 cup yellow onion chopped
- 1 cup carrots sliced
- 1 cup celery chopped
- 2 cups leftover ham diced
- 2 bay leaves
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 cups low sodium chicken broth
- Fresh parsley for garnish
Instructions
- Add the potatoes, cabbage, onion, carrots, celery, leftover ham, bay leaves, salt, pepper, and chicken broth (everything except the parsley) to the crockpot.
- Stir well and let it cook for 4-5 hours on high or 7-8 hours on low.
- When the cook timer is done, stir in some chopped parsley. Remove the bay leaves and discard.
Notes
- Use a vegetable chopper to quickly chop the vegetables and make them evenly sized.
- Swap out the ham for corned beef if you have St. Patrick's Day leftovers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1 | Calories: 265kcal | Carbohydrates: 27g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 1083mg | Potassium: 1001mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3719IU | Vitamin C: 36mg | Calcium: 78mg | Iron: 2mg