CookEat Recipe
White Cabbage Wedges in Prosciutto Jus
Small cabbage wedges gently braised in strained onion and prosciutto juices, served without visible ham pieces.
Method
Steps
Step 1
Gather the ingredients: 1 white cabbage, about 1 kg; Savoy cabbage may replace it; 60 g prosciutto: 30 g finely chopped and one 30 g piece kept whole; 50 g onion, finely chopped; 30 g butter; About 250 ml prepared meat broth; Salt and black pepper; Cold and boiling water for the cabbage.
Step 2
Remove tough outer leaves and divide the cabbage into four from the stem end. Cut each quarter into small wedges, retaining a little core to hold them together. Wash and soak in cold water for about 10 minutes. Blanch in lightly salted boiling water for about 5–7 minutes, then drain well without squeezing.
Step 3
Finely chop 30 g prosciutto with the onion. Cook in the butter for about 8–10 minutes until the onion is well browned. Add about 150 ml broth, simmer for another 5 minutes, then strain the juices into a clean pan.
Step 4
Add the drained cabbage wedges and the reserved whole 30 g prosciutto piece to the strained jus. Season with pepper and only a little salt. Cover partly and simmer gently for about 20–25 minutes until tender, adding the remaining broth as needed.
Step 5
Remove the whole prosciutto piece before serving. Serve the cabbage hot with its strained cooking juices.
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