Cabbage salad with smoked lamb

Cabbage salad with smoked lamb

30 min
Are you looking for a scrumptious dish to complement your leftover smoked leg of lamb? Look no further than our mouth-watering salad, bursting with the freshness of green asparagus and pointed cabbage. The creamy and spicy mustard dressing, together with walnuts, elevates the dish to new heights. Serve this cabbage salad with smoked lamb for lunch or as an Easter meal.

Instructions

Step 1
  • Combine the cabbage and asparagus in a bowl. Salt and then pour over boiling water.
  • Allow the vegetables to soak for around one minute then drain.
Step 2
  • Bring the cream to the boil in a heavy pan while stirring continuously.
  • Reduce the heat and continue to stir for around 10 minutes, or until there is only 150 ml left. Add mustard and salt.
Step 3
  • Arrange the cabbage, asparagus and lamb on a plate and top with walnuts.
Step 4
  • Drizzle some dressing on the salad and serve the rest on the side.
Step 5
  • For a perfect accompaniment add some focaccia when serving.
Enjoy!
How to store leftovers

Once the warm parts of the dish have cooled, it can be stored in an airtight container, refrigerated then consumed within two days.

Questions about cabbage salad with smoked lamb

What does putting salt on cabbage do?
Salting cabbage isn't essential, but it can help to make it slightly more tender. Osmosis helps to draw out some of the water from this high water-content vegetable.
What is the best temperature to smoke lamb?
If you want to smoke the lamb yourself, then it is best to do so for eight hours with the smoker set at 110-120°C. It takes a little patience, but the result is unbeatable.
Why is vinegar added to cabbage?
Other than it being a delicious flavour combination, adding vinegar to cabbage can also counteract the vegetable’s strong smell that some people find off-putting. In the case of red cabbage, vinegar or other acidic juices like lemon are sometimes added to preserve its vibrant colour.
Why do you soak cabbage in water?
Soaking shredded cabbage in water gives it a crisp, crunchy texture. It also helps to eliminate some of the vegetable’s smell.

Ingredients

Cabbage salad
Finely chopped pointed cabbages
200 g
Small green asparagus
200 g
Sea salt
½ tsp
Boiling water
1 l
Dressing
Double cream
250 ml
Strong, coarse mustard
1 tbsp
Sea salt
¼ tsp
Smoked legs of lamb, thinly sliced
100 g
Roughly chopped walnuts
25 g
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Smoked lamb for an extra depth of flavour

Lamb is a well-balanced meat, thanks to its branched-chain fatty acids. However, for those more familiar with the flavours of chicken or beef, it can take some adjustment. Adding a smoky touch is the perfect way to introduce lamb to those with less experience of eating the meat.

Cabbage salad with smoked lamb: your next date night dish?

The components and flavour of this dish make it seem complicated but it’s deceptively simple to prepare. Your date doesn’t need to know that though: combine with a rich bottle of red or dark beer for the perfect opportunity to wine and dine your chosen companion.

How to make this salad vegetarian friendly without sacrificing flavour

The smokey flavour of the lamb is key to making this dish pack a punch, but that doesn’t mean it can only be achieved with lamb. To make a vegetarian version simply use smoked tofu or tempeh instead. The rest of the recipe can stay the same, and the results are still great.

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