Cabbage with prosciutto is a classic Italian dish that is simple to prepare and packed with flavor. The combination of the sweet cabbage and salty prosciutto creates a delicious and satisfying meal that is perfect for any occasion. This article will provide you with a step-by-step guide on how to make the best cabbage with prosciutto, as well as tips for selecting the best ingredients and variations on the classic recipe.
Here are our top 6 tried and tested recipes!
CABBAGE WITH PROSCIUTTO
Steps:
- Cut away and discard tough core of cabbage. Open up leaves and remove any remaining tough core.
- 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.
- Cut or chop cabbage into 2-inch cubes.
- 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.
- Stir in remaining 2 tablespoons butter and remove from heat.
CABBAGE WITH PROSCIUTTO
Categories Vegetable Side Sauté Quick & Easy Spring Prosciutto Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 4
Steps:
- Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion and sauté until tender and just beginning to color, about 5 minutes. Add remaining 1 tablespoon oil and cabbage and cook until cabbage is tender, stirring occasionally and adding water by tablespoonfuls if cabbage sticks, about 10 minutes. Mix in prosciutto. Season with salt and pepper.
WHITE BEANS WITH CABBAGE, PASTA, AND PROSCIUTTO
I used to think you needed chicken stock for richness, but water creates a potent cooking liquid when the ingredients have plenty of flavor.
Provided by Food Network
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and salt it. Add the cabbage, bring back to a boil and cook until just tender, about 3 minutes; use a slotted spoon or small strainer to fish it out. Drain, and let sit. (You can shock it in a bowl of ice water to keep it on the crisp side but I prefer it soft.) When the water returns to a boil, add the pasta and cook until tender but firm; start checking after 7 minutes. Drain, reserving at least 1 cup of the cooking liquid.
- Return the pot to medium heat (no need to rinse it) and add the oil. When it is hot, add the leeks, celery and a heavy pinch of salt and cook, stirring occasionally until soft, 3 to 5 minutes. Add the thyme and prosciutto and stir until fragrant, just a minute or 2.
- Add the cabbage, beans and pasta. Add 1 cup of the reserved pasta or bean cooking liquid and cook, stirring once in a while, until the flavors blend and everything is hot, about 5 minutes more. If the mixture dries out, add a little liquid; it should be saucy but not soupy.
- Sprinkle with the cheese and toss to combine. Taste and adjust the seasoning. Serve, passing more cheese at the table.
GEMELLI WITH RED CABBAGE, BEET, AND PROSCIUTTO
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; add salt and beet. Cook pasta 2 minutes less than instructed on package (beet should be knife-tender). Drain; when beet is cool enough to handle, chop into small pieces.
- Place prosciutto in a large saute pan over medium-high; cook, stirring occasionally, until crisp, about 3 minutes. Transfer to a plate.
- Swirl oil into pan and add onion. Cook, stirring occasionally, until softened, 3 to 4 minutes. Add cabbage and cook until slightly tender, about 2 minutes. Stir in beet. Increase heat to high, pour in wine, and cook, stirring frequently, until reduced by half, about 2 minutes.
- Add pasta and toss to combine. Add prosciutto and season with salt. Serve immediately, with cheese.
NAPA CABBAGE WITH PEAS AND PROSCIUTTO
Categories Side Quick & Easy Parmesan Pea Winter Prosciutto Cabbage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a large heavy skillet, heat oil over moderate heat until hot but not smoking. Add peas, cabbage, prosciutto, and zest and cook, stirring, 4 to 5 minutes, or until cabbage is wilted and tender. Remove skillet from heat and stir in lemon juice, Parmesan, and salt and pepper to taste.
CAVATAPPI CASSEROLE WITH PROSCIUTTO AND THREE CHEESES
For a milder flavor, substitute white Cheddar for the Gruyère and Monterey Jack for Gouda. Cottage Living 9/2006. Have tweaked it with 2% milk and it turned out fine, it was all we had.Update: 06/26/2009 - leave out the salt because the cheeses and prosciutto have enough salt. The hot sauce makes the dish, even when you don't like it - it makes it special.")
Provided by Manami
Categories Pork
Time 42m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Cook pasta according to package directions. Drain and set aside.
- Lightly grease a 13x9" baking dish, and set aside. (Can also use 8 ramekins).
- Cook prosciutto in a large nonstick skillet over medium-high heat, stirring often, 6 minutes or until browned and crisp; set aside.
- Melt butter in a Dutch oven over medium-high heat.
- Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, 5 minutes or until smooth mixture comes to a boil and thickens.
- Whisk in salt, black pepper, and, if desired, red pepper or hot sauce.
- Remove from heat and add 1 cup Guyère, whisking until smooth.
- Add Gouda and Parmesan, and whisk until smooth.
- Add prosciutto and pasta, and stir to combine.
- Transfer mixture to prepared dish(or ramekins) top with remaining 1 cup Gruyère.
- Bake at 350ºF for 20 minutes or until bubbly.
Nutrition Facts : Calories 634.2, Fat 26.1, SaturatedFat 15.4, Cholesterol 80.3, Sodium 373.5, Carbohydrate 68.7, Fiber 2.6, Sugar 9.8, Protein 29.8
Tips:
- Choose fresh, tender cabbage: Look for heads of cabbage that are firm and heavy for their size, with tightly packed leaves. Avoid any heads that have signs of wilting or bruising.
- Use high-quality prosciutto: The quality of the prosciutto you use will greatly impact the flavor of the dish. Look for prosciutto that is thinly sliced and has a deep red color.
- Don't overcrowd the pan: When searing the prosciutto, make sure not to overcrowd the pan. This will prevent the prosciutto from cooking evenly and will make it more likely to stick to the pan.
- Cook the cabbage until tender: The cabbage should be cooked until it is tender but still has a slight crunch. Overcooking the cabbage will make it mushy.
- Season to taste: Be sure to season the cabbage to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried thyme.
Conclusion:
Cabbage with prosciutto is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet cabbage, salty prosciutto, and flavorful sauce, this dish is sure to be a hit with your family and friends.
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