Irish Ham and Cabbage Pie

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This ham and cabbage pie is actually a twist on a classic Irish dish: bacon and cabbage.  I’ve opted to use leftover spiral-sliced smoked ham here instead of bacon.  I love how the flavors blend so well with the cabbage!  Plus, it’s a hearty meal that keeps really well in the fridge for a few days.  Leftovers, anyone?

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Questions

Where did ham and cabbage come from?

Bacon and cabbage (or ham and cabbage) is an Irish dish.  It was popular because the Irish people grew cabbages and raised pigs, so they had an ample supply of the ingredients.  It was often served with a white sauce.

Is ham and cabbage healthy?

Yes, the filling in this recipe is healthy.  It’s high in protein, fiber, and vitamin C and low in carbs and calories.  Leaving off the puff pastry lowers the calories to 144 per 2/3 cup serving, fat to 8.1g, cholesterol to 25mg, and carbs to 14.5g.  If you’re watching your diet, just eat the filling by itself.

What to Serve with Ham and Cabbage Pie

• Potatoes (baked, mashed, or scalloped)
• Sautéed green beans
• Pickled beets
• Arugula salad
• Cheddar scones

How to Store Ham and Cabbage Pie

• Let it cool to room temperature.
• Cover dish tightly with aluminum foil.
• Refrigerate for up to 5 days.

Can ham and cabbage pie be frozen?

• Yes, you can freeze the filling in an airtight container or zip-top bag for 2-3 months.
• Defrost the filling and bake with the pastry on top once thawed.  It’s best not to freeze cooked puff pastry.

How to Make

Gather the ingredients for the filling.

Sauté the onions and garlic in a large skillet over medium-high heat until golden.

Quarter the cabbage, then cut into bite-sized pieces.  Boil for 8-10 minutes, until crisp tender, then drain and rinse with cold water.

Melt the butter in the same skillet you used for the onions.  Add the flour and whisk for a couple of minutes to cook the flour.

Whisk in the milk and chicken stock and cook for a couple minutes, until thick.

Stir in the ham and onions and heat through.

Mix the gravy and cabbage together until blended, then set aside to cool.

Spread the mixture into a 6-cup (1.4 liter) dish and top with puff pastry.  Brush with beaten egg to get a rich golden crust, then cut a few vent holes..

Bake at 400 F for until the pastry is a rich golden brown, about 35 minutes.

If you’re making this for St. Patrick’s Day, you can also top it with shamrocks for a decorative touch.

Are you ready for some Irish food with a twist?  I know your family will enjoy having this on St. Patrick’s Day or anytime of year!

Pro Tips

• Adjust the seasonings to taste. 
• Whisk the gravy well as you’re making it, or it will be lumpy.
• Don’t skip the egg wash.  This is what makes the pastry golden as it bakes.
• Let the pie cool before serving to allow the filling to thicken.
• Leftovers will keep for 3-5 days in the fridge if they’re tightly covered.

Recommended Tools

• Emeril Skillet: this heavy-bottomed skillet cooks very evenly.
• Whisks: ensure a smooth gravy with these sturdy whisks.
• Wooden Turner: this type of spoon makes it easy to stir.
• Enamel Pie Dish: this oblong pan is perfect for deep-dish savory pies.
• Pastry Brushes: I prefer these natural bristled ones to the silicone ones.

Other Savory Pies

• Dingle Pie
• Ham and Potato Pie
• Corned Beef Pie
• Steak & Ale Pie
• Chicken & Leek Pie

The pleasure of a 5-star review would be greatly appreciated.

Recipe

Irish Ham and Cabbage Pie

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★★★★★

5 from 1 reviews

• Author: Emma
• Prep Time: 1 hour 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 10 servings 1x

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Description

Put a delicious twist on a traditional Irish dish by swapping the bacon for ham and baking it in the oven with puff pastry on top.  This easy dinner recipe is perfect for a St. Patrick’s Day party.  Ham and cabbage pie is a classic comfort food everyone will love!

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Scale 1x2x3x

Ingredients

For the Meat & Veggies

• 1 medium head of green cabbage (2 pound 8 ounces; 1.13 kg)
• 2 1/2 cups smoked ham, chopped (340g)
• 3 cups yellow onions, chopped (1 1/2 large onions; 360g)
• 2 tablespoons garlic cloves, minced
• 2 tablespoons salted butter (28g)

For the Gravy

• 3 1/2 tablespoons salted butter (50g)
• 5 tablespoons all-purpose flour (40g)
• scant 1/2 cup whole milk (100 ml)
• scant 1 1/2 cups low-sodium chicken stock (350 ml)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon dried thyme leaves
• 1/4 teaspoon ground sage

For the Pastry

• 1.3 lb rough puff pastry or puff pastry (600g)
• 1 large egg, beaten

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Instructions

Making the Filling (1 hour)

1. Remove the stem and outer leaves from the cabbage, cut in wedges, then chop in bite-sized pieces.  Rinse in a colander, then place in a large Dutch oven and add 3 inches of water.  Cover and bring to a boil, then let the cabbage simmer, covered, until crisp-tender, about 8-10 minutes.  Drain and rinse with cold water.
2. Cut the ham into bite-sized pieces and set aside.
3. Chop the onions and mince the garlic, then saute with the 2 tablespoons of butter in a large skillet until golden brown.  Spoon into a bowl and set aside.
4. In the same skillet, melt 3 1/2 tablespoons of butter and whisk in the flour.  Cook over medium heat for a couple minutes, whisking constantly.
5. Whisk in the milk, then the chicken stock.  Keep stirring until the gravy has thickened, then season with salt, pepper, dried thyme, and sage.
6. Stir the sauteed onion mixture and chopped ham into the gravy and heat through.  Spoon the gravy into a large bowl and stir in the cabbage until it’s well mixed.  Let the filling cool before you put the pastry on top.

Assembling the Pie (15 minutes + 35 minutes baking)

1. Preheat the oven to 400 F.
2. Spread the filling evenly in a 6-cup (1.4 liter) capacity pie dish.
3. Roll out the chilled rough puff pastry and cut out a lid to fit on top of the pie.  Use the remaining pastry to cut strips of pastry to go around the lid of the pie plate.
4. Brush the lip of the pie plate with beaten egg and stick on the strips of pastry.  Brush the pastry with more beaten egg, then stick on the lid, pressing the edges firmly to seal.  Brush the whole pie with beaten egg and decorate with any scraps of pastry.  Cut a few vent holes to allow the steam to escape.
5. Bake at 400 F for about 35 minutes, until the pastry is a rich golden brown.  Cover any areas of the pastry that are darkening too quickly with aluminum foil.
6. Let the pie cool on a wire rack for about 15 minutes before serving.

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Notes

• Adjust the seasonings to taste.
• Whisk the gravy well as you’re making it, or it will be lumpy.
• Don’t skip the egg wash.  This is what makes the pastry golden as it bakes.
• Let the pie cool before serving to allow the filling to thicken.
• Leftovers will keep for 3-5 days in the fridge if they’re tightly covered.

• Category: Dinner
• Method: Baked
• Cuisine: Irish

Keywords: Irish, cabbage, recipe

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This recipe was originally published on March 9, 2018.