Cut the cabbage into quarters, then split each quarter in half. Place 1 inch water in a deep skillet, add the cabbage, and turn the burner heat to high. Cover and cook for 3 minutes. Turn off the heat, pour off the water, and keep covered.
In a saucepan, melt the butter, and add the sour cream, Swiss cheese, parsley, and pepper to taste. Stir until the cheese is melted.
Lightly grease a shallow baking pan
Arrange the ham and cabbage in the pan, sprinkle with the green pepper, and pour the sauce over all. Sprinkle with coarsely ground black pepper to taste.