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Curried Ham and Red Cabbage Pot Pie

Prunes add just a touch of sweetness to the ham and cabbage filling, but feel free to leave them out.

Serves 4
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
361 calories per serving


> 2 lbs russet potatoes
> 8 oz ham steak
> 4 green onions
> 2 (10 oz) pkgs shredded red cabbage
> 3 tbsp olive oil
> 1/4 cup prunes, chopped
> 1 tbsp curry powder


Preheat the oven to 400°F. Peel the potatoes, cut into equal-sized pieces and boil in salted water for 20 min., or until tender. Cut the ham into cubes. Finely chop green part of green onions and set aside. Coarsely chop white part of onions and mix with cabbage.
While potatoes cook, heat 1 tbsp oil in a skillet and sauté the cabbage-onion mixture, prunes and curry powder 2 min. on medium heat. Add 1 cup water and the cubed ham. Lower the heat, cover and simmer for 10 min., stirring occasionally. Season with salt (in moderation) and pepper.
Drain the potatoes, reserving ½ cup cooking water. Mash the potatoes, adding the rest of the oil and enough of the cooking water to make the potatoes creamy. Mix in the reserved, finely chopped green onions.
Spread the cabbage mixture in an oven dish. Cover with the mashed potatoes, using the tines of a fork to decorate. Bake for 10 min., or until warmed through.

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