This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
30 min.
Easy
2.20 €
4 people
5 IngredientsLast modified on: December 31th 2013
For 4 people, you will need:
- 1
½ green cabbage - 2
1 tablespoon olive oil - 3
2 slices cured ham - 4
1 knob butter - 5
a little parsley - Total weight: 605 grams
Times for this recipe
Preparation: 25 min.
Cooking: 2 min.
All in all: 30 min.
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.
Prepare ½ green cabbage, cooked.
Stage 2 - ⌛ 2 min.
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.
Add cooked cabbage, and mix well to reheat it.
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 recipe | 30 RDI=10 % | 20 RDI=2 % | 50 RDI=7 % | 610 RDI=30 % | 2,570 RDI: 30 % |
| Per 100 g | 4 RDI=2 % | 3 RDI=0 % | 7 RDI=1 % | 100 RDI=5 % | 430 RDI: 5 % |
| Per person | 6 RDI=3 % | 5 RDI=0 % | 10 RDI=2 % | 150 RDI=8 % | 640 RDI: 8 % |
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)
Cured ham
Like these other recipes: Vegetable clafoutis, Sliced cauliflower with 3 cheeses, Leek and egg frichti, Shallot confit tart, New York style pasta, ... See them all 14
Olive oil
Like these other recipes: Cajun pork with rice., Tomato sauce (with fresh tomatoes), Pesto, Creamy spinach à la Lombarde, Tahitian style fish, ... See them all 550
Butter
Like these other recipes: Flaky chocolate brioche, Nantes Tourton, Mushrooms on toast, French style, Maple syrup cream sugar, Noisette butter, ... See them all 484
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Auvergne gratin, Winegrowers' sausage casserole, Warm scallop and cabbage salad, Rice with spring greens, Duet of creamed cauliflower and cabbage , ... See them all 26
Other recipes you may also like
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily. February 21th 2011575 K5 5 min.
Scallops with fondue of leeks
In this very creamy dish, the scallops are pan-fried, then the leeks fondue is added to absorb all the flavours. March 6th 2020336 K 24.6 25 min.
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or with chips; the Greek version is served with salad in pitta bread. Here's how to make one yourself if your oven has both a grill and a... May 20th 2015363 K 15 2 hours 35 min.
Pain perdu
This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious! July 20th 2011181 K3.8 40 min.
Mussels marinière
This is the most classic way of preparing mussels, simple and delicious. September 4th 2011227 K5 1 hour 4 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
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.
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.
The 3 comments already posted on this recipe