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:
See Also:
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!
STEP-BY-STEP PHOTOS
STEP 1:
Cook prosciutto strips in a pan until crisp and its fats rendered out (pictured above). Set aside the crispy prosciutto on a plate.
STEP 2:
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:
Enjoy!
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.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 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
Directions:
- 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.
Cooking Note(s):
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.