Buttered Cabbage and Apple with Seared Serrano Ham

This recipe is from Audrey Le Goff's website, "Pardon your French".

Step 1: Bring a large pot of water with 1 tsp of salt to a boil. Add the cabbage wedges and boil for 5 minutes. Transfer the cabbage to a bowl of ice cold water. Set aside to cool.

Step 2: In a large pan, over medium heat, melt 4 tablespoons of butter. Add the onion slices, sliced garlic, juniper berries, black pepper and salt. Cook for 10 minutes, stirring occasionally, until the onion is slightly golden and caramelized.

Step 3: Cut the cabbage into shreds, and add it to the pan along with 2 extra tablespoons of butter. Cook for 10 minutes, stirring occasionally, until the cabbage is soft (but still with a slight crunch).

Step 4: Add the apple sticks to the pan, along with 3 tablespoons (45ml) of apple cider vinegar. Cook for 10 minutes1, stirring occasionally, until the apple is soft and melty, and the liquid has evaporated.

Ingredients:

  • ½ medium savoy cabbage, cut into wedges
  • 6 tbsp butter (85g) (salted or unsalted), divided
  • 1 large onion, peeled and sliced
  • 2 garlic cloves, peeled and sliced
  • 7-8 Juniper berries, whole
  • 1 tsp fresh ground black pepper
  • 2 tsp salt
  • 1 large apple (Cortland, Honeycrisp or Granny Smith), cut into tiny sticks
  • 3 tbsp (45ml) Apple Cider Vinegar
  • 4 slices Serrano Ham (about 70g)

Step 5: In a separate pan, sear the slices of Serrano ham over medium-heat, about 4-5 minutes on each side. Serve immediately by placing two slices of Serrano ham on top of a bed of cabbage and apple.