Cut cabbage into quarters, remove the hard stalk. Cut leaves into pieces. Blanch (scald) with boiling hot water, steep for 10 min. Peel white skin off oranges, cut into slices. Mix vinegar, oil, mustard, sambal oelek, salt and sugar. Rinse cooled cabbage, dry. Arrange with ham, oranges, pine nuts. Drizzle marinade over the top.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!