Warm Cabbage Slaw with Country Ham

Serves four to six.

Yields 4 cups.

To learn more, read:
Crunchy Slaw, a Cool Foil to Robust Foods
by David Page, Barbara Shinn
from Fine Cooking
Issue 34
Last Edit Date: 7/15/2011 4:08:58 PM

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.

more about:

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 (g): 2.5; Fat Calories (kcal): 25; Saturated Fat (g): 0.5; Protein (g): 2; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 4; Polyunsaturated Fat (g): 0.5; Sodium (mg): 160; Cholesterol (mg): 5; Fiber (g): 2;

Photo: Steve Hunter

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by oliviagutierrez, 9/3/2010This 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 http://buyjamon.com

by Beebs, 11/8/2009This 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.