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Slice cabbage and place it in a dutch oven or large saucepan.
Chop butter into chunks and sit on top of cabbage.
Put lid on pot and cook on low for about 2 hours, stirring every 15-20 minutes to prevent burning. Do not put water in.
Heat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place prosciutto on a rack over an oven tray and cook for 10-15 minutes until crispy.
Cool, then crumble roughly into a container.
Once cabbage is finished, serve with a healthy grind of black pepper and crumbled prosciutto on top.
Store in a container in the refrigerator for up to 4 days.
Slice cabbage and place it in a dutch oven or large saucepan.
Chop butter into chunks and sit on top of cabbage.
Put lid on pot and cook on low for about 2 hours, stirring every 15-20 minutes to prevent burning. Do not put water in.
Heat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place prosciutto on a rack over an oven tray and cook for 10-15 minutes until crispy.
Cool, then crumble roughly into a container.
Once cabbage is finished, serve with a healthy grind of black pepper and crumbled prosciutto on top.
Store in a container in the refrigerator for up to 4 days.