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This recipe for sautéed cabbage with ham is one of the foods that I usually eat take to work. It is easy to transport and can be reheated without any problem.
I really like cabbage and I make it quite often, especially when I make Madrid stew. So when I saw this recipe I already knew I was going to like it.
It is quick and easy and although the original recipe is made with bacon, I have preferred to make my own variations by adding a sliced garlic, serrano ham and paprika which gives it a very rich flavor.
More information - Madrid stew
Source - Recipe modified from the book "Take care of your health with Thermomix®"
Adapt this recipe to your Thermomix model
Thank you very much Mari. This recipe I sure do. All the best.
Hello Elena, I have read this recipe and since I do not have cabbage I am going to try it with cauliflower, to see how it works!
Hello Ana, you will tell me how are you. All the best.
The recipe is very interesting.
I also take advantage of the baconJabugo Ham
HELLO, I'M MAKING YOUR RECIPE TO SEE THAT SUCH, IT HAS VERY GOOD PAINT, BUT I HAVE THE THERMOMIX 21 AND THE SPEED SPOON THE STEP TO WHAT IS THE 1, I WILL TELL YOU, I LIKE YOUR BLOG A LOT. A GREETING
Yesterday I prepared this recipe to eat today, and since I tried to see how it was salt and texture, I already verified that the cabbage is very rich like that, the only thing I had to give it a little more time, because I like to eat it a little more Cooked. Otherwise it tastes great. Thanks again, girls. A kiss
I'm glad you liked it, Marien. All the best.
Hello Elena!! I have made this recipe with the leftover cabbage from the "Chinese pasta" and both come out very good (the Chinese pasta, for me better than the Chinese, really rich, rich). I have also made the chocolate and walnut cake, on Sunday I will put it for dessert with melted chocolate on top and vanilla ice cream. Many thanks!!
I'm very glad you liked it, Mila! All the best.
I have made this recipe several times and it never ceases to amaze me how good the cabbage comes out, I think that I will not be able to do it in the traditional way anymore !!! It comes out really spectacular ...
Make you want to make your recipes one after the other, how good all of them !!!
Thank you!!!
I'm glad you like it, Narci! I always do it like this and with another recipe that we will put out shortly. All the best.
Hello Elena!!! Could you tell me more or less how much garlic to add to the recipe ??? I don't see the amount in the ingredients. I am looking forward to trying this recipe !!!!
Thank you.
Hi Ruth, I add 1 clove of garlic filleted (I put it in the initial comment of the recipe, before the ingredients). I hope you like it, you will tell me. All the best.
It's true Elena !! That mislead, I went directly to read the ingredients and how to do it. Sorry and thank you for your quick reply.
You're welcome, Ruth!
I have tried this recipe and it is delicious, I loved it. Thanks for your recipes.
I'm glad you like it, Beli! All the best.
Hello, I would like to make this recipe very much, but I have a question, the cabbage after cutting it, do not you cook it? ,,,,,,,,,,, is added like this, sliced and raw to the sauce of garlic and ham?, ,,,,,,, thank you for your recipes, they are all scandalous, thank you again
That is Mariangeles, it is not necessary to cook it before. Try it, I love it. Greetings and thank you very much for seeing us.
Hello friends, I have not written to you for a long time but I follow you sooo closely, let's go to the comment that messed me up, I'm making the cabbage and God how it smells good in my kitchen, as my mother-in-law said, you better know ... I'll tell you later there I know the cows of the little ones ended up making me return to the routine hahahaha
I hope you like it, Mileidis, you will tell me. All the best.
Exquisite my children loved it so I'll do it again! Thank you girls!
I loved it! Easy, rich and healthy. I will do it again. I put some chicken fillets stuffed with spinach and cream cheese on the varoms .. He had the whole dinner in a few minutes.
Thanks Carolina! The truth is that this dish is very grateful, as well as healthy, it is prepared in no time. And how good to take advantage of it to cook some chicken fillets al varoma, thank you very much for the suggestion! A hug 🙂
Elena, can this recipe be frozen ?? This is how I leave a plate prepared for her return from vacation.
Hi Marisa:
Yes, you can freeze it without problem. Enjoy those vacations!
A hug
Thank you so much!!! I just did it and it looks better.
Good, Marisa. I think it is a great idea to leave the food ready for the return from the holidays 🙂
Take care!
I love it, I do it very often, thank you so much for making it easier for us to eat vegetables at home!
How good Cris !! Thank you very much for following us and for leaving us this beautiful message 🙂
I have made this recipe multiple times already. The first one, just as you put it, and it came out overflowing with oil. From then on I add half the oil and ham and it comes out lighter. I do it with the tm5, I do not know if it will have to do ... Greetings to "my header blog" that is teaching me to cook with tm ???
Hello Marihoce, you have to give a solution to that little oil problem !! Have you tried setting it to 120 degrees instead of Varoma? It also occurs to me that there are cabbages that absorb more oil than others and may later release that extra oil ... How do you do it on your TM5? Thank you for writing us and for being your main blog !! 😉
I make it with ham and exactly the same as your recipe and with half the oil. The amounts of the rest of the ingredients the same as the recipe and the time, too. I cannot afford to use a lot of oil because I am on a low fat diet. I get rich… ..And on a diet ???. I still don't control the difference between 120 ′ and varoma and when to use one or the other. I follow the recipes to the letter, except for the issue of fats, so far without hecatombs, hahaha. Well, in the salty; the sweet is another subject.
Hello Marihoce, thank you for your message! Soon we will publish information about the different thermomix models where you will see when to use the 120 temperature and the varoma. 🙂 I'm glad you can adapt the recipe to your low-fat diet. Don't forget to visit our light cuisine section http://www.thermorecetas.com/recetas-thermomix/regimen/ A hug and thanks for writing us !!
I love cabbage and I will do it like this to see how it is, thank you very much, greetings.
Hello, I have made the recipe a lot and we love it, just a note that always passes me, in the ingredients it is necessary to put the amount of garlic, in case it can be corrected?