This is sort of a quick, warm sauerkraut but with pork. And chilies. The vinegar adds a bit of tang, the pork a bit of salt and savory, the chilies a bit of heat. I recommend using a Japanese mandoline/slicer, or a regular mandoline, to slice the cabbage and the shallot or onion. You could cut them by hand, but the cabbage cooks much more quickly when sliced very, very thin – easy to do on a Japanese mandoline.
1 tablespoon butter
2 tablespoons extra virgin olive oil
1/4 cup prosciutto, shredded with your fingers
1/2 small onion, or 2 shallots, very thinly sliced (about 1/2 cup)
1/2 head small green cabbage, cored and outer leaves discarded, very thinly sliced (about 4 cups)
1-2 Thai chilies (or 1 Serrano chili), thinly sliced
1 tablespoon vinegar (I used Champagne vinegar)
3 tablespoons water or chicken stock
Salt and freshly ground pepper
- In a large saute pan, add the butter, olive oil, onion or shallot, and prosciutto. Cook and stir over medium-high heat until the onion or shallot is lightly browned, and the prosciutto starts to render its fat.
- Add the cabbage, the chilies, a pinch of sugar, a pinch of salt, and a grinding of black pepper. Cook and stir until the cabbage has started to lightly brown in places.
- Add the vinegar, and cook until it has evaporated.
- Add the water or stock, and cook until it has evaporated.
- At this point, the cabbage should be cooked through and tender. The amount of liquid you add will depend on how thinly you sliced the cabbage. You may need to add additional water or stock if your cabbage is cut thickly.
- Taste and correct for salt. Serve hot.