Cremiger Kohl Schinken Pfanne

An unexpected snow day trapped me in the kitchen with half a head of cabbage and some leftover ham, and I decided to throw together whatever creamy components I had on hand. What emerged was this remarkably simple skillet that turned a lazy afternoon into something genuinely comforting. The way the cabbage softens into nearly translucent ribbons while the ham creates little pockets of savory richness throughout—it felt like discovering a recipe I'd somehow always known. Now whenever I need dinner on the table in under thirty minutes, this is what I reach for.

I made this for my neighbor during a particularly hectic week of hers, and watching her face light up when she tasted how the ham and cheese mingled with the soft cabbage reminded me that the best meals aren't about complexity—they're about showing up for people. She's asked me for the recipe at least five times since.

Ingredients

• Green cabbage, 1 medium head, cored and thinly sliced: The backbone of this dish; slicing it thin ensures it wilts into silky tenderness in just minutes rather than staying tough.
• Yellow onion, 1 small, finely chopped: Adds a subtle sweetness that balances the richness of the cream—don't skip it even though it seems small.
• Garlic, 2 cloves, minced: Thirty seconds in the hot oil is all you need to release its fragrance and warm the kitchen.
• Cooked ham, 2 cups, diced: Buy good quality ham if you can; the difference between grocery store and proper deli ham is noticeable once everything melds together.
• Heavy cream, 3/4 cup: This creates the luxurious texture that makes the whole dish feel special without being difficult.
• Cream cheese, 2 oz, softened: Acts as a thickener and adds depth; soften it first so it melts smoothly into the sauce.
• Cheddar cheese, 1/2 cup, shredded: Use freshly shredded if possible because pre-shredded varieties contain anti-caking agents that can make the sauce grainy.
• Olive oil or unsalted butter, 2 tbsp: Either works beautifully; I use butter when I have it because the flavor is slightly richer.
• Salt, black pepper, smoked paprika to taste: The paprika is optional but gives an almost smoky dimension that people often ask about.
• Fresh parsley, 2 tbsp, chopped (optional): A handful of green at the end lifts the richness and makes it feel more intentional.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Sauté the aromatics:

Warm your oil or butter over medium heat and let the onion soften for a couple minutes until it becomes translucent at the edges. Add the garlic and you'll smell it transform within seconds—that's your signal it's ready.

Wilt the cabbage:

Dump in your sliced cabbage with a pinch of salt, pepper, and paprika if using, and let it cook for five to seven minutes with occasional stirring. You're looking for it to go from bright green to pale and tender, releasing its natural sweetness.

Warm through the ham:

Add the diced ham and cook just long enough that it's heated through and has mingled with the cabbage, about two minutes. This isn't about cooking the ham further; it's about letting everything get acquainted.

Build the creamy sauce:

Lower the heat to prevent any simmering that might break the sauce, then add the heavy cream and softened cream cheese, stirring gently as the cream cheese melts into silky ribbons. Once it's smooth, sprinkle in your shredded cheddar and stir until it disappears into the sauce completely.

Taste and finish:

Give it a final taste and adjust salt and pepper as needed—remember the ham and cheese are both salty, so you might need less than you'd expect. Scatter parsley over the top if you have it and serve while it's still hot.

Merken

What strikes me most about this dish is how it transformed from a last-minute improvisation into something I genuinely crave. There's something deeply satisfying about vegetables and meat coming together in a sauce so naturally creamy that no one questions whether it's actually good for them.

When to Serve This

This works beautifully on weeknights when everyone's tired but deserves something better than takeout, and it's equally at home on a casual dinner table or alongside roasted vegetables for a more intentional meal. I've even served it at informal gatherings where people expect something fancier, and the simplicity somehow makes it more impressive because the flavors speak for themselves.

Variations Worth Trying

The beauty of this skillet is how forgiving it is to small changes. A pinch of nutmeg in the sauce adds an almost imperceptible warmth, while a splash of Dijon mustard brings welcome tang that cuts through the richness beautifully.

Storage and Make-Ahead Tips

This keeps wonderfully in the refrigerator for up to three days, and reheats gently on the stovetop with a splash of cream if needed. I've also made this in the morning for an evening meal, and the flavors actually deepen as everything sits together.

• Store in an airtight container once cooled to room temperature.
• Reheat slowly over low heat rather than the microwave to keep the sauce silky and avoid any separating.
• A sprinkle of fresh parsley when reheating makes it taste just-made again.

Keeps sponges and brushes organized beside the sink, making dishwashing and post-cooking cleanup faster and neater.

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Merken

This is the kind of recipe that reminds you why cooking at home matters—not because it's complicated, but because it's honest food that comes together with genuine care. Make it once and you'll find yourself returning to it again and again.

Fragen & Antworten zum Rezept

→ Welcher Kohl eignet sich am besten für dieses Gericht?

Grüner Kopfkohl ist ideal dank seiner zarten Blätter und angenehmen Geschmack, der gut mit cremigen Zutaten harmoniert.

→ Kann man den Schinken durch eine andere Zutat ersetzen?

Gekochter Schinken kann durch geräucherten Tofu oder Räucherlachs ersetzt werden, um eine andere Geschmacksrichtung zu erzielen.

→ Wie macht man die Sauce besonders cremig?

Die Kombination aus Frischkäse, Sahne und geriebenem Cheddar sorgt für eine reichhaltige und samtige Konsistenz.

→ Welche Gewürze passen gut dazu?

Salz, Pfeffer, geräuchertes Paprikapulver und optional eine Prise Muskatnuss bringen Geschmackstiefe und Wärme ins Gericht.

→ Wie lange benötigt man für die Zubereitung insgesamt?

Die gesamte Zubereitung dauert etwa 30 Minuten, inklusive Anbraten und Köcheln der Zutaten in einer Pfanne.

→ Ist das Gericht für eine kohlenhydratarme Ernährung geeignet?

Ja, die Kombination aus Kohlgemüse und Protein macht es ideal für eine Low-Carb-Ernährung.