Cabbage With Prosciutto
- Total Time
- About 30 minutes
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Ingredients
- 2½pounds white or green cabbage
- Salt to taste, if desired
- 4tablespoons butter
- ½cup finely chopped onion
- 2ounces prosciutto cut into thin strips, about Âľ cup
- 2whole cloves
- 1cup fresh or canned chicken broth
- A generous grinding of black pepper
Nutritional analysis per serving (4 servings)
218 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 9 grams protein; 984 milligrams sodium
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.
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