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.
Step 3
Blanch in lightly salted boiling water for about 5–7 minutes, then drain well without squeezing.
Step 4
Finely chop 30 g prosciutto with the onion. Cook in the butter for about 8–10 minutes until the onion is well browned.
Step 5
Add about 150 ml broth, simmer for another 5 minutes, then strain the juices into a clean pan.
Step 6
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 7
Remove the whole prosciutto piece before serving. Serve the cabbage hot with its strained cooking juices.
Cooked it? Rate it.
Cooked 5 times