Cabbage With Prosciutto
Published January 19, 1988
- Total Time
- About 30 minutes
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Ingredients
2 ½ pounds white or green cabbage
Salt to taste, if desired
4 tablespoons butter
½ cup finely chopped onion
2 ounces prosciutto cut into thin strips, about ¾ cup
2 whole cloves
1 cup fresh or canned chicken broth
A generous grinding of black pepper
Nutritional analysis per serving (4 servings)
20 grams carbs; 42 milligrams cholesterol; 218 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 8 grams fiber; 984 milligrams sodium; 9 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut away and discard tough core of cabbage. Open up leaves and remove any remaining tough core.
- Step 2
Bring enough water to a boil to cover cabbage. Add salt to taste. Add cabbage and when the water returns to a boil let cook 5 minutes. Drain well.
- Step 3
Cut or chop cabbage into 2-inch cubes.
- Step 4
Heat 2 tablespoons butter in a skillet or casserole and add onion and prosciutto. Cook, stirring, until wilted and add cabbage and cloves. Add the broth and black pepper. Bring to a boil and cover closely. Cook over moderate heat about 10 minutes.
- Step 5
Stir in remaining 2 tablespoons butter and remove from heat.
Private Notes