My Recipe Box

Warm Cabbage Slaw with Country Ham


Serves four to six.

Yields 4 cups.

If you can get your hands on some real country ham, such as a Smithfield, you’ll love it in this slaw. Prosciutto sliced a little thicker than usual makes a great substitute.

  • 1 Tbs. olive oil
  • 4-1/2 tsp. apple-cider vinegar
  • 1-1/2 tsp. prepared whole-grain mustard
  • 1 tsp. granulated sugar
  • 1/2 tsp. ground mustard seed
  • 1/2 small yellow onion, thinly sliced
  • 1/2 head Savoy cabbage, shredded (about 4-1/2 cups)
  • 1-1/2 oz. Smithfield ham or prosciutto, julienned
  • 1-1/2 tsp. chopped fresh mint
  • Kosher salt and freshly ground pepper to taste

In a large skillet, heat the oil, vinegar, whole-grain mustard, sugar, and ground mustard, stirring to mix. Add the onion and cabbage and cook, tossing to mix, until warmed through, 3 to 5 minutes. Toss in the ham and mint. Season with salt and pepper and serve warm.

nutrition information (per serving):
Size : per 1/2 cup, Calories (kcal): 45, Fat (kcal): 2.5, Fat Calories (g): 25, Saturated Fat (g): 0.5, Protein (g): 2, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 4, Polyunsaturated Fat (mg): 0.5, Sodium (g): 160, Cholesterol (g): 5, Fiber (g): 2,

Photo: Steve Hunter

This is a good recipe, thank you! I recommend using jamon iberico rather than standard ham to make it even better. I get my Spanish ham from

This is a very light slaw with not much flavor. It was an excellent accompaniment to slow roasted Memphis style barbecue ribs, but I don't think I'd make it otherwise.

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