Buttered Cabbage And Parma Ham Topping Recipes

BUTTERED-BRAISED CABBAGE

Steps:

• Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage. Place remaining 1 tablespoon butter on top of the cabbage. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with butter. Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.

BUTTERED CABBAGE

Steps:

• Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.

BUTTERED CABBAGE

Steps:

• In a large covered skillet melt butter.
• And a generous pinch of salt.
• Add sliced cabbage.
• Saute over med heat until cabbage is tender.
• Add salt and pepper to taste.

BURNT BUTTER CABBAGE

Steps:

• Remove the outer leaves of the cabbage and cut it into six wedges. Heat the butter in a large frying pan until starting to brown, add the cabbage and cook until burnt on one side. Add more butter to the pan if you need to and use tongs to turn the cabbage and burn on the other side. Season with sea salt and serve.

FRIED HAM AND CABBAGE

Steps:

• Melt butter in a large skillet over medium-high heat. Add ham and onion; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes.
• Add cabbage; cook and stir for 5 minutes. Add broth and season with salt and pepper. Cover and cook for 8 minutes.
• Uncover and continue to cook until cabbage is tender, about 5 more minutes.

BUTTERED CABBAGE AND PARMA HAM TOPPING

Steps:

• Preheat oven to 500 degrees for one hour.
• To make the pizza sauce, heat the oil in a saucepan and add the garlic and cook for two to three minutes without coloring. Add the tomatoes and the basil. Simmer for 15 to 20 minutes. Over moderate heat, thicken the sauce with tomato puree.
• Spread the sauce over the pizza shell (leftover sauce will keep a week in the refrigerator). Place the cabbage in the center of the sauce-covered pizza dough. Dot with softened butter. Place dots of the cream cheese in a circle around the cabbage. Layer the outer edge in a circle with slices of Parma ham. Sprinkle the ham generously with freshly grated Parmesan cheese. Slide the pizza onto the pizza tile and bake in preheated 500-degree oven for 10 minutes.