One of Winter’s treats – Parma Ham Parcels Filled With Savoy Cabbage
PARMA HAM PARCELS FILLED SAVOY CABBAGE
1 small head of Savoy cabbage
1 small leek
1 medium carrot
1/2 glass of water or dry white wine
extra-virgin olive oil
8-10 slices of Parma ham
Trim and cut the cabbage and leek in thin slices, peel and slice the carrot. Heat up some olive oil in a pan with thick bottom and gently fry leek and carrot for 3-4 minutes.
Take out a non-stick muffin pan, if you don’t have one you can use normal paper muffins cups. Line 8-10 holes (it depends on how big they are) with a slice of Parma ham, spoon some of the cabbage mix into each hole and fold the ham over the filling.
Bake in a pre-heated oven (225°C/440°F) for 10 minutes and then serve.