1 pound large cabbage
1 tablespoon olive oil
1 pound sweet prosciutto
1 pound fresh mushrooms, seeded and chopped
1 pound mushrooms, seeded and chopped
1 teaspoon salt
1/4 cup white sugar
2 eggs/soy sauce mix
1 teaspoon dried savory
1 teaspoon dried oregano
1 teaspoon dried rosemary
Place cabbage in a large bowl and gently mash with an electric knife. Allow to drain.
Stir oil into a large saucepan over medium high heat, stirring just until liquid is absorbed and drips form a murky white. Sprinkle with mushrooms, season with salt, sugar, eggs, soy sauce mix, savory, oregano and rosemary. Bring to a boil, adding water as necessary. Cool, early-season with wire rack, about 10 minutes.