My dad threw this together after a long shift at the factory. Just 3 ingredients for a sizzling, salty dinner that tastes completely gourmet.

Variations & Tips
To keep this true to its roots and the 3-ingredient promise, the base recipe sticks to Spam, cabbage, and butter, but you can still make small tweaks without losing that simple, after-work feel. For picky eaters, cut the Spam a little smaller so it feels more like bacon bits, or slice the cabbage into shorter strips so it’s easier for kids to manage on a fork. If your family prefers milder flavors, cook the cabbage a bit longer until very soft and sweet, and skip any extra browning. For more texture, pull the skillet off the heat when the cabbage is still a bit crisp-tender. If you want to stretch the meal, you can fry an egg for each person and serve it on top of the skillet; the runny yolk makes a nice sauce without adding more ingredients to the pan. For a slightly lighter version, you can reduce the butter to 2 tablespoons and use low-sodium Spam to cut back on salt and fat. Food safety tips: Always handle canned meat with clean hands and utensils, and use a clean cutting board and knife. After opening Spam, discard the can and do not store leftovers in it; instead, refrigerate any unused portion in a covered container and use within a few days. Cook the dish over medium to medium-high heat until the Spam is hot all the way through and the cabbage is steaming, and refrigerate leftovers within 2 hours of cooking. Reheat leftovers thoroughly in a skillet or microwave until steaming hot before serving.