Shredded savoy cabbage with toasted pine nuts and crispy prosciutto
250g savoy cabbage
20g pine nuts
35g prosciutto - or other continental meat
1/2 tsp olive oil
2 sage leaves, finely chopped - I omit these
1/4 tsp white pepper - I prefer to use black
Serves 2 - as a side dish
150 calories per serving
Take the outer leaves off the cabbage from the outside in and, using a sharp knife, remove the core. Roll the leaves up like cigars and slice into thin ribbons. Give them a quick wash under the tap and set aside without bothering to dry them too much.
In a large dry frying pan, toast the pine nuts over a medium-heat until golden. When toasted and lovely, remove them from the pan and set aside. Next add the prosciutto, laying it out flat in the bottom of the pan for 4 minutes until it has shrunk slightly and gone crispy. Set aside with the pine nuts.
Heat the pan up and pop in the olive oil, sage and cabbage. Stir-fry this mixture for 5 minutes, then put in 1 teaspoon of water, turn the heat off completely and place the lid on for another 2 minutes. Season with salt and pepper, then add the prosciutto in little shards and pine nuts before serving.