Cabbage julienne with ham


Cabbage julienne with ham
A quick recipe: cabbage julienne cooked English style, pan-fried ribbons of ham, a knob of butter and some parsley, and it's ready.
228 K 4.4/5 (32 reviews)
Grade this recipe:
Keywords:
Last modified on: December 31th 2013
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 25 min.
Cooking: 2 min.
All in all: 30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 20 min.
Cabbage julienne with ham
Prepare ½ green cabbage, cooked.

Stage 2 - 2 min.
Cabbage julienne with ham
In a frying pan on moderate heat, put 1 tablespoon olive oil and 2 slices cured ham cut into ribbons, cook for 1 or 2 minutes.

Stage 3 - 2 min.
Cabbage julienne with ham
Add cooked cabbage, and mix well to reheat it.

Stage 4 - 3 min.
Cabbage julienne with ham
Finish by adding 1 knob butter and a little parsley finely chopped, mix well once more, it's ready.
Remarks
Green or white cabbage, use whichever you have or prefer.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %20 RDI=2 %50 RDI=7 %610 RDI=30 %2,570 RDI: 30 %
Per 100 g4 RDI=2 %3 RDI=0 %7 RDI=1 %100 RDI=5 %430 RDI: 5 %
Per person6 RDI=3 %5 RDI=0 %10 RDI=2 %150 RDI=8 %640 RDI: 8 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Milk
How much will it cost?
  • For 4 people : 2.20 €
  • Per person : 0.55 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
How to cook bacon and remove excess fat
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.
February 21th 2011386 K 44.8 15 min.
Don't add a stock cube whole
Don't add a stock cube whole
If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.
February 21th 2011139 K5 2 min.
How to peel a garlic clove easily
How to peel a garlic clove easily
Here are, in a video, how to from a head of garlic to clove ready to be used.
August 8th 2013138 K 24.3 5 min.
How to prevent butter burning during cooking
How to prevent butter burning during cooking
Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
February 21th 2011139 K 24.1 3 min.
How to bake blind
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
May 6th 2017921 K5 1 hour 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 3 comments already posted on this recipe
  • A small piece.
    Posted by jh january 9th 2020 at 08:10 n° 3
  • What is a "knob" of butter?
    Posted by Nancy january 8th 2020 at 21:37 n° 2
  • As soon as I saw this recipe it reminded me of Bubble & Squeak, although I'm not sure why:) I've been thinking about making stuffed cabbage for the past few weeks. Perhaps, I should try this version instead. So much easier...Thanks for sharing, jh.
    Posted by Louise october 13th 2009 at 20:34 n° 1

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page