Cabbage di Parma

I spent a day binging Top Chef, and the semifinalists competed in Parma, Italy, with a directive to utilize the region’s most famous ingredients: Prosciutto di Parma and Parmigiano Reggiano. This dish is an adaptation of Chef Stephanie Cmar’s presentation for that challenge and it is glorious.

I’ve avoided using cream or any dairy other than the cheese. Focus on quality ingredients and you’ll get the most out of the combination. You don’t need cooking skills for this one, either! Serve as a vegetable-forward dinner, or as a side dish.

Cabbage di Parma

adapted from Chef Stephanie Cmar's creation on Top Chef, Parma, Italy

Ingredients:
Half a head of Napa Cabbage
3oz Prosciutto di Parma (preferably 18-month)
half a shallot, minced
1/2 cup of chicken or vegetable broth
two cloves garlic, minced
1/2 cup shredded Parmiggiano Reggiano cheese (preferably 18-month)

Bake temp: 400F/200C
Bake time: 1st roast @ 15 minutes; 2nd roast @ 10-13 minutes

Watch Chef Stephanie make it at home: https://www.instagram.com/tv/CDzz613AqjW/?utm_source=ig_web_copy_link