Cabbage With Prosciutto

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.
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4 servings

Preparation

1. Cut away and discard tough core of cabbage. Open up leaves and remove any remaining tough core.
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.
3. Cut or chop cabbage into 2-inch cubes.
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.
5. Stir in remaining 2 tablespoons butter and remove from heat.

About 30 minutes