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Warm Cabbage Slaw with Country Ham

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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 (g): fat g 2.5; Fat Calories (kcal): 25; Saturated Fat (g): sat fat g 0.5; Protein (g): protein g 2; Monounsaturated Fat (g): 1.5; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 160; Cholesterol (mg): cholesterol mg 5; Fiber (g): 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 http://buyjamon.com

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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