Typical of hearty vegetable dishes of the Apulian region of Italy is this easy-to-make mixture of cabbage, onion and prosciutto.
Recipe information
Yield
Serves 6
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 pounds green cabbage, halved, cored, very thinly sliced
2 ounces thinly sliced prosciutto, cut into thin strips
Preparation
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.
