Chop the cabbage and cook it with olive oil (recommend extra vergin olive oil / sesame oil) until the cabbage is fully cooked. * I often cook until some parts of the cabbage get burnt.

Once it is fully cooked, add salt and pepper OR Aji-shio-koshou. (LINK: https://www.amazon.com/DAISHO-AJI-SHIO-KOSHO-Pepper-UMAMI-Japan/dp/B01C4JPUL8)

Then add half of Lemmon juice and quickly stir to blend the juice well with the cabbage. You could also put less Lemmon juice if you are not a fan of sour food.

Now you are almost done! Just place the cabbage on the plate put as many prociutto you prefer and sprinkle some graded parmigiano chesse🍴

DONE! Itadakimasu!