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.
216K 3 32 4.4
Grade this recipe:

Last modified on: December 31th 2013

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
25 min.2 min.27 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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
Whole recipe
Energetic valueProteins CarbohydratesFats
490 Kcal or 2,052 Kj12 gr0 gr47 gr
24 %5 %0 %7 %
Per 100 g
Energetic valueProteins CarbohydratesFats
81 Kcal or 339 Kj2 gr0 gr8 gr
4 %1 %0 %1 %
Per person
Energetic valueProteins CarbohydratesFats
122 Kcal or 511 Kj3 gr0 gr12 gr
6 %1 %0 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites, Milk
How much will it cost?
  • For 4 people : 2.19 €
  • 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)
Cured hamCured ham: You can check-out other recipes which use it, like for example: Vegetable clafoutis, Mediterranean toast, Sautéd mushrooms with spring onions and cured ham, Bisto-style canapés, New York style pasta, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Firied fillet of sea bream with polenta, Hummus, Polenta, Small green vegetables in Mornay sauce, Crispy prawn rolls, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Potatoes with prawns, Panettone, Moist chocolate cake, Sandwich bread, ... All
Green cabbageGreen cabbage: You can get more informations, or check-out other recipes which use it, for example: Auvergne gratin, Stuffed cabbage leaves, Bistro-style cabbage salad, Fisherman's Ragout, Rice with spring greens, ... All
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
312K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
256K3.9 46 min. February 21th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
481K5 49 min. July 27th 2013
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
732K 313.7 36 min. January 27th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 3 comments or questions 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