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
12 people
5 IngredientsLast modified on: December 31th 2013
For 12 people, you will need:
- 1
2 green cabbage - 2
3 tablespoons olive oil - 3
6 slices cured ham - 4
3 knobs butter - 5
a little parsley - Total weight: 1,815 grams
Change measures:
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 2 green cabbage, cooked.
Stage 2 - 2 min.
In a frying pan on moderate heat, put 3 tablespoons olive oil and 6 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 | 80 RDI=30 % | 60 RDI=6 % | 140 RDI=20 % | 1,840 RDI=90 % | 7,720 RDI: 90 % |
| 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 12 people : 6.60 €
- 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: Potato and two ham gratin, Sautéd mushrooms with spring onions and cured ham, Bisto-style canapés, Shallot confit tart, Leek and egg frichti, ... See them all 14
Butter
Like these other recipes: Chilli chicken and spinach gratin, Langoustine sabayon tart, Mushroom buckwheat pancakes, Chocolate sweetcrust pastry, Pork Chops Champvallon style, ... See them all 450
Olive oil
Like these other recipes: Cretan Bread, Little vegetable omelettes, Warm chicken salad, Normandy seafood stew, Greek-style stuffed courgettes, ... See them all 511
Green cabbage
You can get more informations, or check-out other recipes which use it, for example: Harichou salad, Sautéed Green Vegetables in pan, Bistro-style cabbage salad, Cockles and cabbage with smoky cream sauce, Hotpot my grandmother's way , ... See them all 26
Other recipes you may also like
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.February 21th 2011358 K 13.9 2 hours 25 min.
Marchand de vin sauce
The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish. This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold.May 31th 2012262 K4.1 35 min.
How to prepare purple artichokes
The small purple artichokes, which are more tender than the larger green ones, are almost entirely edible. But they need to be prepared in a particular way. Here is how to do this fairly easily.February 26th 2016660 K 44 20 min.
Saucipain
Saucipain (or sausage bread) is a kind of savoury baguette. The dough contains small dice of dry-cured sausage or salami and is mixed with red wine instead of water. Served sliced in rounds, it makes a typically French aperitif snack.October 24th 201764 K3.8 4 hours 30 min.
How to rehydrate dried mushrooms
Rehydrating dried mushrooms restoes them to something like their fresh texture, ready to use in a recipe. You will see that there is more to it than simply leaving them to soak in water. At the same time, we can also make a delicious mushroom "jus" to use in recipes. Throughout the recipe, I have...April 5th 2017336 K4.8 1 hour 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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