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Michele’s Skillet Supper

If you’re looking for a quick weeknight dinner that’s perfect for using up those home-grown vegetables, look no further than Michele’s Skillet Supper! This can work great for a quick and hearty vegetable side, or by adding a protein, it’s a fantastic one-pot dinner.

Finished skillet supper in a skillet.

This is another delicious recipe that requires minimal prep and no special ingredients. It’s the perfect quick dinner for cool autumn evenings.

Don’t be deceived by the quick cook time! This supper tastes as if it has been cooking all day. Feel free to omit the ham to create a vegetable side dish. The recipe tastes great both ways. It’s among our favorites for quick and easy dinners along with our chicken casserole, Hoover stew, Pot Roast Cottage Pie and these black bean enchiladas.

And of course, don’t forget about some of our other delicious freezer meal ideas like chicken pot pie and my favorite freezer meatloaf.

Why I Love This Recipe

Sometimes, dinner doesn’t have to be fancy, but you still want it to taste good. This recipe is a perfect example of how to take homegrown ingredients, or ingredients you likely already have on hand and turn them into something incredibly delicious, filling and satisfying the whole family will love.

How to Make Michele’s Skillet Supper

Ingredients Needed

Follow the recipe as is, or mix and match ingredients to what you have on hand.

  • Onion or Leeks – This recipe is delicious with either, but home-grown leeks are our preferred option.
  • Green Cabbage – If you’re not growing cabbage in your garden, this recipe is your sign to do so!
  • Potatoes – Grab a few potatoes from storage and you’re ready to go.
  • Butter – Have you tried making homemade butter yet? That blog post shows three different ways to make it.
  • Dried Thyme – Herbs make all recipes taste better! Check out our herb series on planting, growing, harvesting and preserving different culinary (and medicinal) herbs.
  • Water – Always use filtered water, when possible.
  • Salt – We love our Redmond Real Salt. It’s all we use from cooking to our animals on the farm. Use that link and coupon code “HFSalt” for 15% off at checkout.
  • Black Pepper – Did you know freshly ground pepper has more flavor than previously ground? Always freshly grind your pepper!
  • Ham – We love using ham in this recipe to make it a complete meal. Feel free to mix up the protein as well. This is delicious with leftover chicken or pot roast!

Step-by-Step Direction

  1. Peel and coarsely chop the onion, rinse and roughly chop the cabbage, scrub potatoes and peel if desired, then cut into ½-inch cubes. Cut away any green skin from potatoes as it tastes bitter.
  2. Heat a large skillet over medium heat. Add butter to melt. Sauté onion and thyme until softened, about 5 minutes.
  3. Reduce heat slightly. Add cabbage, water, salt, and pepper and cook for 10 minutes, covered.
  4. Stir in potatoes and ham, if using. Cover and cook until tender, 10-12 minutes.
  5. Serve warm.
Finished skillet supper in a skillet.

Recipe Tips

  • Use any kind of potato.
  • Substitute leftover chicken, turkey, or beef in place of ham.
  • For extra color, add 1-2 cups chopped kale or Swiss chard with the cabbage.
  • To make it spicy, add crumbled, cooked Italian sausage in place of ham.
  • You can swap your favorite herb for thyme – paprika is another great choice.

Did you make this recipe? If so, please leave a star rating in the recipe card below. Then be sure to snap a photo and tag us on social media @homesteadingfamily so we can see your delicious skillet supper!

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Finished skillet supper in a skillet.

Michele’s Skillet Supper

If you’re looking for a quick weeknight dinner that’s perfect for using up those home-grown vegetables, look no further than Michele’s Skillet Supper! This can work great for a quick and hearty vegetable side, or by adding a protein, it’s a fantastic one-pot dinner.
3 from 1 vote
Print Pin
Course: Dinner, Main Course, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 172kcal
Author: Carolyn Thomas

Equipment

  • Skillet
  • Cutting Board & Knife

Ingredients

  • 1 whole onion or 2 leeks
  • 1 small cabbage
  • 4 medium potatoes peeled and diced
  • 2 Tablespoons butter
  • 1/4 teaspoon dried thyme
  • 1/3 cup water
  • 1/4 teaspoon salt
  • black pepper to taste
  • 2 cups cooked ham or other protein

Instructions

  • Peel and coarsely chop the onion, rinse and roughly chop the cabbage, scrub potatoes and peel if desired, then cut into ½-inch cubes. Cut away any green skin from potatoes as it tastes bitter.
  • Heat a large skillet over medium heat. Add butter to melt. Sauté onion and thyme until softened, about 5 minutes.
  • Reduce heat slightly. Add cabbage, water, salt, and pepper and cook for 10 minutes, covered.
  • Stir in potatoes and ham, if using. Cover and cook until tender, 10-12 minutes.
  • Serve warm.

Notes

Recipe Tips

  • Use any kind of potato.
  • Substitute leftover chicken, turkey, or beef in place of ham.
  • For extra color, add 1-2 cups chopped kale or Swiss chard with the cabbage.
  • To make it spicy, add crumbled, cooked Italian sausage in place of ham.
  • You can swap your favorite herb for thyme – paprika is another great choice.

Nutrition

Calories: 172kcal | Carbohydrates: 24g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 444mg | Potassium: 681mg | Fiber: 5g | Sugar: 4g | Vitamin A: 178IU | Vitamin C: 60mg | Calcium: 52mg | Iron: 2mg
Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.


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Josh and Carolyn bring you practical knowledge on how to Grow, Cook, Preserve and Thrive on your homestead, whether you are in a city apartment or on 40 acres in the country. If you want to increase your self-sufficiency and health be sure to subscribe for helpful videos on gardening, preserving, herbal medicine, traditional cooking and more.

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