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 3/4 cup
- 2 whole cloves
- 1 cup fresh or canned chicken broth
- A generous grinding of black pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
226 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 10 grams protein; 41 milligrams cholesterol; 826 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
About 30 minutes
Dining and Cooking