From the blog For Love of the Table
250 grams/9 oz. green/white cabbage
2 small spring onions (or scallions), white portions plus some of the green, finely sliced (to make a generous 1/3 cup)
1 1/2 to 2 T. butter, divided
1 T. picked thyme, roughly chopped
1/2 T. chiffonade fresh sage leaves
Water
1 oz. (2 slices) thinly sliced prosciutto, cut cross-wise in 1/4-inch wide ribbons
Zest of 1/2 a small lemon (1 t.)
1/2 c. peas (thawed, if using frozen)
Halve the cabbage through the core. Cut into manageable wedges (about 1 1/2- to 2-inches wide) to yield the weight that you need. Return the remainder to the fridge for another use. Cut the cores out of the wedges. Slice the wedges cross-wise into 1/4-inch ribbons. You should have about 200g/7 oz. of sliced cabbage. Set aside.
Melt a tablespoon of the butter in a medium-sized wide sauté pan (with a lid) set over medium heat. Add the spring onion along with a pinch of salt and cook 'til tender...about 5 minutes. Add another 1/2 to 1 tablespoon of butter along with the herbs and a couple tablespoons of water and increase the heat slightly. When the butter is melted and the water is simmering, add the cabbage with a pinch of salt and toss to coat in the butter and onions. Cover the pan, reduce the heat, and simmer gently until the cabbage is tender but still has texture—maybe 4 or 5 minutes. Add the peas (if using fresh), prosciutto and zest. If the pan is dry, add a splash of water. Cover and continue and simmer until the peas and cabbage are tender (but not mushy)...another 2 to 5 minutes.
If using frozen peas, wait to add until the cabbage is tender (adding the prosciutto and zest when the cabbage is half cooked).
Taste and correct the seasoning with salt and freshly ground pepper. Serves 2
Notes:
This recipe is easily multiplied, simply increase the size of your sauté pan as necessary so that it will accommodate the cabbage when covered.
This is delicious with pan-seared wild salmon. Heat a sauté pan (large enough to comfortably hold all of the fish) over medium-high heat. While the pan is heating, season the fish on both sides with salt & pepper. Add a thin film of oil to the pan. When the oil is very hot, add the fish, skinned side up ("service side" down). Cook until golden brown and crisp—about 2 to 3 minutes, regulating the heat as necessary to prevent smoking but at the same time, maintaining an active sizzle. Turn and cook the fish (either on the stove or transferring to the oven), until barely opaque in the center—another 3 to 5 minutes, depending on the thickness of the filets. Give the filets a generous squeeze of lemon juice and serve.
I noticed when I linked to my post of Suzanne Goin's Cabbage with Corn and Bacon recipe that these two recipes are actually quite similar. Clearly I have absorbed her recipe into my cooking psyche! I think of this one as a softer, gentler version....and I love the all green flecked with pink...set off and echoed by the pink salmon.
http://www.forloveofthetable.com/2017/06/summer-cabbagebutteredwith-peas.html
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