Buttered Cabbage with Ibérico Salchichón
A cabbage and a little good salchichón can make a surprisingly satisfying supper. Give the cabbage a few minutes undisturbed in the pan so the edges take on some colour, then soften it with a splash of water. The salchichón goes in at the end, just long enough to warm up. Mustard and cider vinegar cut through the butter nicely.
Serves: 2 with bread or 4 as a side
Prep: 10 minutes
Cook: 15 minutes
Ingredients
- 500g green cabbage, cored and cut into 2cm strips
- 80g 100% Ibérico de Bellota Salchichón, sliced thinly and cut into half-moons
- 1 tablespoon olive oil
- 20g unsalted butter
- 60ml water
- 1 teaspoon Dijon mustard
- 2 teaspoons cider vinegar
- 2 tablespoons chopped flat-leaf parsley
- Salt and black pepper, to taste
- Crusty bread, to serve
Method
- Heat the olive oil in a wide frying pan over a medium-high heat. Add the cabbage and a small pinch of salt. Leave it for 2 minutes to brown where it touches the pan, then turn and cook for another 3–4 minutes, stirring only occasionally.
- Pour in the water, cover and cook for 4–5 minutes, until the thicker cabbage pieces are just tender. Uncover and let any remaining water evaporate.
- Reduce the heat to low and stir in the butter and mustard. As soon as the butter melts, take the pan off the heat. Add the cider vinegar, salchichón and parsley, and toss for about 30 seconds to warm the meat. The salchichón is cured and ready to eat.
- Taste before adding more salt and finish with black pepper. Serve warm with crusty bread.
Finished dish illustration.
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