It's a sad fact that members of the brassica family aren't the most popular vegetables out there - from brussels sprouts to cabbage I think that most of the negative opinion comes down to the fact that they just weren't cooked correctly - or to put it more accurately, they have been over cooked.
When it comes to cabbage I have a no fail equation for cooking success, cabbage + cured pork product = WIN and the recipe I've made today which comes from the February edition of La Cucina Italiana is a perfect example of this equation at work.
It's a frittata made with buttered cabbage flavoured with a bit of parmesan - it however has been cooked in a pan lined with thin slices of prosciutto. It's then baked in the oven until the prosciutto is crisp and the egg set.
200 grams shredded cabbage
1 tablespoon milk
2 tablespoons grated parmesan
Prosciutto, sliced thinly
Melt a knob of butter in a pan over a low heat then add the shredded cabbage. Sauté until the cabbage has softened slightly - you still want a bit of crispness to the cabbage - this should take less than 5 minutes.
Take an oven-proof dish (about 18cm diameter) and rub the surface and sides with a little butter. Lay slices of prosciutto evenly over the base extending to the sides.
Sprinkle a little grated parmesan over the top before filling it with the cooked cabbage.
Break 2 eggs into a small bowl, add the milk and the rest of the parmesan and lightly whisk until amalgamated. Pour this over the cabbage - take a fork and gently trail it through the cabbage to make sure the eggs is evenly distrubuted.
Bake in preheated 170°C until the egg has set and the prosciutto is crisp - this should take about 15 mintues.
Let it stand for a minute before turning out onto a plate.
While you can easily eat it as is, I'd recommend serving it with a simple green salad.