Cabbage with Prosciutto

Today my coworker thrust a little yellow book at me. It was brand new, no dog-eared pages or smudges from sitting on a shelf. I flipped through the pages.

I would like to buy a propane tank.
Vorrei comprare un carro armato di propano.

Sardines on bruscetta, please.
Sardine sul bruscetta, per favore.

Queen bed, non-smoking, for one.
Base di regina, non-smoking, per una.

An Italian guide for business travelers. You guessed it - I'm headed to Italy this week. I'll back at the end of next week. I should be able to post a few recipes while I'm gone, and I'm so excited to try the land of pasta and cheese gluten free!

I read on the Celiac Chicks site that it's actually pretty easy to eat gluten free there. I've printed out my celiac restaurant card in Italian. I'm pretty sure I booked the gluten free meal on the flight there (via Minneapolis and Amsterdam). I'm not completely sure about that, because having "gluten free meal" saved in my travel profile broke the website, and I had to call travel services to get it fixed. Still, my bag is packed with little 0.5 ounce almond butter packets, some packets of tuna fish (for gluten free protein), and a bucket of Kind bars. I think I'm ready. I'm ready to embrace the adventure - to eat lots of creamy risotto and corny polenta and fresh seafood. To go to a pharmacy to try some gluten free cookies. We'll see what awaits me. (Don't worry - I'm also packing Naproxen to cure what ails me if I have an untimely battle with the dreaded gluten).

Typical of hearty vegetable dishes of the Apulian region of Italy is this easy-to-make mixture of cabbage, onion and prosciutto. Brava! Brava!

Last year: Our Labor Day Menu
Two years ago: The quest for GF banana chips

Cabbage with Prosciutto
inspired by Day Recipe Food Community
[Printer Friendly]

2 tablespoons olive oil
1 medium onion, chopped
2 pounds green cabbage, halved, cored, very thinly sliced
2 ounces thinly sliced prosciutto, cut into thin strips

Saute the onion in olive oil over medium heat, until the onion is translucent. Wash the cabbage thoroughly and slice it very thin. Wash the cabbage again, and pat it dry. Dump all of the sliced cabbage on top of the onion and stir as the cabbage cooks down. Separate the thin slices of prosciutto, then slice into long, thin pieces. Once the cabbage has cooked down significantly, or about 10 minutes, add the pieces of prosciutto and cook for another 5 minutes or so. Be sure the cabbage doesn't brown. Remove from the heat and serve.

Other healthy and gluten free recipes can be found at Slightly Indulgent Tuesdays!