Hampshire mozzarella with red cabbage & parma ham

Hampshire mozzarella with red cabbage & parma ham

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

I prefer red cabbage thinly sliced in a salad to braised. Leave it in the dressing for a few minutes so that the oil and vinegar slightly wilts it. I’m lucky, as the mozzarella I use is from just down the road at Laverstoke Park, but supermarkets sell it too, and you can buy it online. Buy it as fresh as possible and use it straight away, as it starts to deteriorate as you keep it. If you can find burrata, that works well too. It’s often made from mozzarella trimmings mixed with cream, and it tastes brilliant.

Ingredients

Quantity Ingredient
1/2 red cabbage
25ml sherry vinegar
25ml olive oil
2 balls hampshire mozzarella
12 slices parma ham
sea salt
freshly ground black pepper

Method

  1. Finely shred the red cabbage – a food processor with a slicing attachment makes this easier.
  2. Mix together the cabbage, sherry vinegar and olive oil and season with salt and pepper.
  3. Tear the mozzarella into 8 pieces. Divide the cabbage salad among the serving plates, top with pieces of mozzarella and Parma ham, and serve.
Tags:
James Martin
Saturday Kitchen
quick meals
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