Saturday, September 13, 2008

Cabbage with prosciutto & pine nuts

I have made this many many times before, but never had any pictures to document it. It's Melanie's favorite house specialty, probably because it totally has that addictive salty-sweet thing going on. Also, it couldn't be easier. Just shred a bunch of red cabbage...And slice some prosciutto...Sauté the cabbage with the prosciutto in a big pan with some olive oil until softened. Add a handful each of pine nuts and golden raisins (or dried cranberries). Season to taste with salt and pepper, then remove from heat and stir in a drizzle of balsamic vinegar. It is a beautiful accompaniment to any meat dish and is completely delicious. We had it with wiener schnitzel, which was a pretty awesome combination. Here's the original post describing how to make it step-by-step, but clearly it's a pretty easy and flexible recipe.

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