Follow us 148.4k
I was talking food and recipes with my foodie sister recently and she mentioned that her kids are weird, in that they love her butter braised cabbage.
I heard butter and I heard cabbage and my mind went, hmmmmm… Here is the result, soft, velvety cabbage in a rich buttery sauce.
This high-fat dish is ideal as a side with lean meat cuts such as pork tenderloin, beef sirloin, chicken breasts or white fish. If you practice intermittent fasting and only eat one or two high energy meals per day, feel free to serve it with fatty meat cuts such as pork belly, beef ribeye or fatty fish such as salmon.
I’m with her kids, I love it too! Enjoy!
Hands-on Overall
Serving size about 1 cup
Nutritional values (per about 1 cup)
Net carbs5 grams
Protein8.2 grams
Fat48.4 grams
Calories489 kcal
Calories from carbs 4%, protein 7%, fat 89%
Total carbs8.7 gramsFiber3.8 gramsSugars4.8 gramsSaturated fat29.3 gramsSodium741 mg(32% RDA)Magnesium19 mg(5% RDA)Potassium269 mg(13% EMR)
Ingredients (makes 4 servings)
- 1/2 head white or green cabbage (600 g/ 1.3 lb)
- 2 sticks unsalted butter (225 g/ 8 oz)
- sea salt, to taste
- black pepper, to taste
- 6 slices prosciutto di Parma (90 g/ 3.2 oz)
Instructions
- Slice cabbage and place it in a dutch oven or large saucepan.
- Chop butter into chunks and sit on top of cabbage.
- Put lid on pot and cook on low for about 2 hours, stirring every 15-20 minutes to prevent burning. Do not put water in.
- Heat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place prosciutto on a rack over an oven tray and cook for 10-15 minutes until crispy.
- Cool, then crumble roughly into a container.
- Once cabbage is finished, serve with a healthy grind of black pepper and crumbled prosciutto on top.
- Store in a container in the refrigerator for up to 4 days.
Butter Braised Cabbage with Crispy Ham
Step by Step
Ingredients
- 1/2 head white or green cabbage (600 g/ 1.3 lb)
- 2 sticks unsalted butter (225 g/ 8 oz)
- sea salt, to taste
- black pepper, to taste
- 6 slices prosciutto di Parma (90 g/ 3.2 oz)
Instructions
- Slice cabbage and place it in a dutch oven or large saucepan.
- Chop butter into chunks and sit on top of cabbage.
- Put lid on pot and cook on low for about 2 hours, stirring every 15-20 minutes to prevent burning. Do not put water in.
- Heat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place prosciutto on a rack over an oven tray and cook for 10-15 minutes until crispy.
- Cool, then crumble roughly into a container.
- Once cabbage is finished, serve with a healthy grind of black pepper and crumbled prosciutto on top.
- Store in a container in the refrigerator for up to 4 days.
Nutrition (per serving, about 1 cup)
Calories489kcal
Net Carbs5g
Carbohydrates8.7g
Protein8.2g
Fat48.4g
Saturated Fat29.3g
Fiber3.8g
Sugar4.8g
Sodium741mg
Magnesium19mg
Potassium269mg
Detailed nutritional breakdown (per about 1 cup)
Do you like this recipe? Share it with your friends!
