Sautéed Prosciutto Cabbage
In this sautéed prosciutto cabbage recipe, I used the fats rendered by making prosciutto crisps to season a packet of shredded coleslaw mix/cabbage. You can easily replace the prosciutto in this recipe with streaky bacon. There was a good deal for a short-dated packet of prosciutto (parma ham) at the supermarket. Prosciutto is really expensive here, so I never resist a sale. I had no issues with the short expiry, as I used the entire packet at one go. I used half the prosciutto crisps for this recipe, and the other half to make a crispy prosciutto bits salad.
More Prosciutto (Parma Ham) Recipes:
- Air Fryer Crispy Prosciutto
- Parma Ham Pasta
- Simple Prosciutto Toast
- Crispy Prosciutto, Poached Egg & Avocado Salad
Shredded Cabbage Recipes:
One of the ways to serve this dish is to melt a piece of sliced cheese over the sautéed cabbage. It is more decadent but definitely more delicious too!
Cook prosciutto strips in a pan until crisp and its fats rendered out (pictured above). Set aside the crispy prosciutto on a plate.
Cook shredded cabbage in the same pan with the rendered prosciutto fats, olive oil, onion, chicken stock and any herbed salt & pepper blend.
I am using this bottle of sun-dried tomato, mildly spicy salt & pepper blend. I bought this from iHerb (affiliate link). You can also use any favourite herbed S&P blend, or an all-purpose seasoning + salt + black pepper to season the dish.
TWO WAYS TO SERVE
For the basic version, just serve the cooked sautéed cabbage with generous topping of crispy prosciutto:
To make the cheesy version, simply melt a piece of sliced cheese over the cooked cabbage in the microwave oven, then top it with some prosciutto crisps: