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Recipe

Warm Cabbage Slaw with Country Ham

By David Page, Barbara Shinn Fine Cooking Issue 34
Steve Hunter

Yield: Yields 4 cups.

Servings: four to six.

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.

Ingredients

  • 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

Nutritional Information

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

Preparation

  • 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.
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Reviews (2 reviews)

  • oliviagutierrez | 09/03/2010

    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

  • Beebs | 11/08/2009

    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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