This is another way that I like cooking with cabbage, again retaining its colour and crunch
1/2 cabbage shredded fine, rinsed
3 slices prosciutto shredded or sliced fine
1/2 onion sliced fine
2 tbsp verjuice or 1/2 tbsp white wine vinegar
1/4 cup hazel nuts [crushed] or 1/4 cup smoked almonds
3 tbsps extra virgin olive oil
salt flakes, pepper
Saute the onion in a little oil and when translucent add the prosciutto and cook until crisp.
Add the cabbage, remaining oil and add the verjuice or vinegar, cook over medium heat until cabbage is wilted but still retains a crunch. Add salt and pepper and the crushed nuts.
Serve as an accompaniment to a roast or grilled chops or sausages.