Sautéed Prosciutto Cabbage
Sautéed Prosciutto Cabbage Recipe
You can replace the prosciutto in this recipe with the same amount of streaky bacon. Feel free to use more prosciutto or bacon as the extras can be kept in the fridge to be used as toppings for soups & salads.
I used a ready-to-eat coleslaw mix or shredded cabbage pack as a short cut. Add another 5-10 minutes to the preparation time if you are cutting the cabbage by yourself.
- 1/2 tbsp + 1/2 tbsp olive oil divided
- 1 packet (70g) prosciutto cut to small (2-cm) strips
- 20g chopped onions or shallots
- 200g coleslaw mix or shredded cabbage
- 3 tbsp chicken stock (or water)
- 1/2 tbsp herbed salt & pepper blend to taste
- 1 sliced cheese
- dried parsley flakes & fresh curly parsley to garnish
- Make crispy prosciutto. Spread out prosciutto strips with 1/2 tbsp olive oil in a wide frying pan. Fry the prosciutto in medium high heat until crisp and most of its fats rendered out. Set aside on a plate.
- Make sautéed cabbage. Add the remaining olive oil to the pan. Add onions/shallots and fry until they are translucent. Add cabbage, chicken stock and salt & pepper blend. Mix well, cover with lid and steam for a few minutes until the cabbage is just softened. Season to taste.
- Garnish & serve. Divide the cooked cabbage into two plates. Top the first plate with a generous handful of crispy prosciutto. Place a piece of sliced cheese over the cabbage in the second plate and microwave for about a minute, or until the cheese is melted. Top the cheesy cabbage with a few pieces of crispy prosciutto. Garnish both plates with parsley.
I used a sun-dried tomato salt & pepper blend to season the salad. You can use any favourite brand of salt & seasoning blend in your pantry. Or, use a dried herbs mix (such as all-purpose seasoning) + salt + black pepper, to taste.