The Saucy Dressings’ chief taster was fulsome in his praise for this red cabbage and was amazed to hear that it was simply ready-prepared with some marmalade added (he doesn’t usually like red cabbage much). However, if you want to make it from scratch, it’s not difficult – go to Red Cabbage with a Marmalade Glaze for the recipe.
This dish is much better with burrata, but if you are lucky enough to live in London you could treat yourself to some heavenly freshly made mozzarella – made in an urban diary. Follow this link to find out all about that.
On the subject of Parma ham, you could substitute this Italian ham, for some magnificent Spanish Jamón ibérico de bellota (or other good quality Spanish ham – go here to read more about the Spanish options); you could go for another Italian ham – for example, a San Daniele; or you could go more North European purist, and use Kassler.
Other than that, the only thing left to say about this winning combination is that it is, genuinely, almost instant, and different.
Recipe for almost instant, and rather different burrata and cheat’s red cabbage
- 300g/11 oz prepared red cabbage
- 2 tbsps marmalade
- 200g/7 oz burrata (or mozzarella)
- 100g/4 oz Parma ham
- Half-baked bread rolls
- Bake the bread rolls according to the packet instructions – they will take about ten minutes.
- Add the marmalade to the red cabbage and mix in well.
- Tear the burrata, or mozzarella and arrange on plates, add the Parma ham in pink folds, and the red cabbage.
- Serve, together with the hot rolls and some good quality butter.
This post is dedicated to Jacqui Eggar, who gave me the beautiful, and also unusual, plates.