Sauteed Cabbage with Prosciutto

The prosciutto adds really nice flavor to cabbage.

2 tsp. olive oil

1 clove garlic, rough chopped

2 thin slices of prosciutto, cut into little strips

2 c. rough torn Savoy or green cabbage leaves

1/2 c. chicken or vegetable broth

2 tsp. lemon juice

Salt and pepper

Saute garlic in the oil for 1-2 minutes. Add the prosciutto, cook for another minute, then stir in the cabbage and the broth. Cook until leaves are tender, about 8 minutes. Sprinkle with lemon juice, season with salt and pepper to taste, toss and serve.

*You can substitute 2 strips of bacon or some pancetta for the prosciutto, but you’ll need to remember to cook longer to be sure it’s done.

A variation of this dish that we like with fish:

2 oz. pancetta, cut into small pieces (or substitute with 2 strips of bacon)

2 c. thinly shredded Savoy cabbage (or other green cabbage variety)

1/4 c. white wine

1 Tbsp. butter

Salt and pepper

1/2 tsp. paprika

1/2—1 tsp. cumin (to your taste)

2 skinless white fish filets (such as halibut, cod or bass –or salmon)

2 Tbsp. snipped fennel fronds (&/or parsley)

Cook pancetta in a skillet over medium-high heat about 3-5 minutes.

Add cabbage, white wine and butter and cook about 5 minutes or until starting to soften. Season with salt and pepper.

Combine paprika, cumin and a few dashes of salt. Rub into the fish filets and place on top of the cabbage in the skillet. Cover, lower heat, and cook about 8 minutes or until the fish is cooked.

Plate by putting the fish on a bed of the cabbage; garnish with fennel.

Recipe created or adapted by Liz Talley, Urban Graze

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