Suffolk red cabbage

• red cabbage
• 50 g (2 oz) butter
• 1 slice ham

Cut the red cabbage into quarters with a stainless steel knife; remove the cores, then slice fairly thin. Melt the butter in an ovenproof casserole and add the ham cut in little sticks about 3 cm (1 in) long. Let it simmer gently in the butter without browning for five minutes, then stir in the sliced cabbage and turn it over in the butter until it is all coated and glistening. Cover the pan an