CookEat Recipe
Vinegar-Braised White Cabbage
Very finely sliced white cabbage steeped in diluted vinegar, then braised with finely chopped prosciutto and broth.
Method
Steps
Step 1
Gather the ingredients: 1 kg white cabbage; 30 ml strong wine vinegar, plus a little more to taste; 200 ml cold water for the vinegar soak; 50 g fatty prosciutto, finely chopped; pancetta may replace it; 20 g butter; About 250 ml prepared meat broth, added as needed; Salt; Boiling water to cover the shredded cabbage.
Step 2
Remove the green outer leaves and tough ribs from the cabbage. Quarter it, remove the hard core, wash and slice across very thinly, about 1–2 mm wide. Place in a large heatproof bowl, add a little salt and cover with boiling water. Let it soften for about 20–30 minutes, then drain and briefly rinse with cold water to cool it promptly. Squeeze well. Do not leave the warm cabbage standing for hours.
Step 3
Dry the bowl. Mix the 30 ml vinegar with 200 ml cold water and add the squeezed cabbage. Toss thoroughly, cover and refrigerate for 4–6 hours, turning once or twice so all the cabbage is moistened. This is a short refrigerated vinegar soak, not fermentation or a shelf-stable preserve. Squeeze the cabbage again before cooking.
Step 4
Put the finely chopped fatty prosciutto and butter in a casserole. Cook gently for about 3–4 minutes until the fat softens. Add the cabbage and stir it through the fat.
Step 5
Add a little broth, cover partly and simmer gently for about 30–45 minutes until tender, adding broth in small amounts as needed. Taste before serving and adjust the salt and vinegar; the acidity should be only gently noticeable. Serve hot.
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