Cabbage With Prosciutto 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

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

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

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

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

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.