Savoy Cabbage with Shallots and Parma Ham

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About


  • 1 small savoy cabbage
  • 50 g (2 oz) butter
  • 100<


  • Remove the tough loose outside leaves from the cabbage. Cut the cabbage into quarters and remove the white core. Cut each piece into squares.

  • Melt half the butter in a large pan and, once sizzling, add the shallot rings and cook until they begin to soften and lightly colour. Add the Parma ham squares and continue to cook for a further few minutes.