“Down Home” Ham, Potatoes and Cabbage Casserole

This is what an east coast friend calls a “down home supper.” It’s hearty; it’s nutritious; it’s simple. It’s also served straight from the cast iron skillet in which it’s made.

I’ve developed a fresh appreciation for cast iron. It’s heavy, yes, but it maintains its heat and cooks food evenly better than almost anything else. Nothing looks better on a casually set “down home” table - deliberately mismatched plates, stainless cutlery, and food served from the cast iron pots or pans in which they were cooked. I’ve used my cast iron pots at the table over an open flame, but I definitely plan to use them and my cast iron skillet far more than I have in the past. 

“Down Home” Ham, Potatoes and Cabbage Casserole:

2 tbsp. (10 mL) canola oil

1 medium onion, quartered and slices

1 small head cabbage, chopped coarsely

1/3 c.  (80 mL) poultry or vegetable broth, commercial or homemade

3 large potatoes, pale-skinned, washed, peeled, and sliced 3/8-in. (0.95 cm) thick

2 medium carrots, washed, peeled, and chopped into 1-in. (2.54 cm) pieces

3/4 tsp. (3.7 mL) seasoning salt, shaken on

Flurry of shake-on paprika, for color

3 c. (750 mL) cooked, cubed ham

Prepare and array ingredients in advance. Preheat large cast iron skillet 5-to-7 min. in oven or over stove top set to medium. Add oil. When oil starts to bubble and sizzle, add onions, stirring until soft. Add cabbage, briefly stirring to combine with onion. Add broth and cover, simmering 10 min. over medium-low heat.

Stir in carrots and potatoes. Cover and simmer further 10 min. over medium-low. Stir in ham, cooking further 5 min., until carrots and potatoes are cooked through but are not mushy.