Sautéed Cabbage with Roasted Tomatoes and Prosciutto

This simple yet flavorful dish, Sautéed Cabbage with Roasted Tomatoes and Prosciutto, makes a nice accompaniment to fish or chicken. It’s even nice served for brunch alongside fried or scrambled eggs.


Half a head of green cabbage
6 slow-roasted tomatoes
2 slices prosciutto
Anchovy syrup
Lemon juice
Truffle salt
Apricot-bourbon Mustard


Slice the prosciutto into half-inch strips and cook in dry skillet over medium heat until crispy. Set aside.

Dice the roasted tomatoes and set aside.

Wash and core the cabbage and chop into large chunks. Preheat one tablespoon of olive oil in a skillet over medium low heat. Add chopped cabbage and sauté until just starting to wilt, stirring occasionally.

Add the tomatoes and prosciutto. Drizzle sparingly with anchovy syrup and lemon juice and dust with truffle salt, stirring to incorporate.

Remove from heat and transfer to a serving dish. Toss with a couple tablespoons of apricot-bourbon mustard. Serve warm.


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