If you love the flavors of a pastrami or Rueben sammie, you’re going to love this cabbage and prosciutto dish, with hints of creamy ranch dressing, stoneground mustard and fresh bright cherry tomatoes stirred in at the end. Chopped pickle would be a great addition if you have some!
Prep Time: 5 minutes
Cooking Time: 15 minutes
4 tablespoons avocado oil
2 cups chopped green cabbage, chopped
2 cups chopped red cabbage, chopped
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried tarragon
4 thin slices of prosciutto, torn into small pieces
2 tablespoons ranch dressing
1 teaspoon stoneground mustard
10 cherry tomatoes, quartered
¼ cup fresh parsley, chopped
Heat a skillet set to medium heat and add 2 of the 4 tablespoons of avocado oil. Add the chopped cabbage, sea salt, black pepper, garlic powder and dried tarragon.
Sauté in the skillet, stirring occasionally, until the cabbage begins to get soft, about 5 minutes.
Add the torn pieces of prosciutto and continue to sauté until it begins to fry a bit, about 1-2 minutes.
Remove from the stove and stir in ranch dressing, stoneground mustard, cherry tomatoes and chopped parsley.
Stir in the remaining 2 tablespoons of avocado oil.
Serve between 4, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 4