Name: Shaved cabbage, fennel and ham salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2½ tsp fennel seeds; 400 gm white cabbage (about ½ cabbage), thinly shaved; 1 Spanish onion, thinly sliced; 8 thin slices leg ham; ½ cup coarsely torn flat-leaf parsley; 1 tbsp each thyme, rosemary and finely chopped chives; To serve: crusty sourdough bread; Cabernet vinegar vinaigrette; 140 ml olive oil; 60 ml cabernet vinegar (see note) (¼ cup); 1½ tsp Dijon mustard

Shaved cabbage, fennel and ham salad

Australian Gourmet Traveller recipe for shaved cabbage, fennel and ham salad from Market Cafe in Mudgee.

Serves 4

Prep

15M

Cook

Total

20M

Skip to Recipe

“Market Street Café is my local. I get my coffee there every morning on my way to work, and I often stop in for a salad for lunch. Their cabbage and local ham salad is my go-to lunch: simple and delicious. Any chance you might ask for the recipe?” Sally Jamieson, Mudgee, NSW

REQUEST A RECIPE

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email [email protected]. Please include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

2½ tsp fennel seeds

400 gm white cabbage (about ½ cabbage), thinly shaved

1 Spanish onion, thinly sliced

8 thin slices leg ham

½ cup coarsely torn flat-leaf parsley

1 tbsp each thyme, rosemary and finely chopped chives

To serve: crusty sourdough bread

Cabernet vinegar vinaigrette

140 ml olive oil

60 ml cabernet vinegar (see note) (¼ cup)

1½ tsp Dijon mustard

Method

Main

1.For cabernet vinegar vinaigrette, whisk ingredients in a small bowl, season to taste and set aside.

2.Dry-roast fennel seeds in a small frying pan (30 seconds), coarsely grind in a mortar and pestle and set aside.

3.Combine cabbage, onion, ham, herbs and ground fennel in a large bowl, drizzle with cabernet vinegar vinaigrette, toss to combine, season to taste and serve with crusty bread.

Note At the Market Street Café in Mudgee, chef Aaron Cole endeavours to use the best the region has on offer. This means the ham is free-range Ormiston, the fennel is wild and the herbs are picked from locals’ gardens, with permission, of course. For this recipe he also uses Karabool olive oil and Robert Stein cabernet vinegar. Cabernet vinegar is available from select delicatessens and grocers. If it’s unavailable, substitute red wine vinegar.
Notes

Aaron Cole

Styling by Jerrie-Joy Redman-Lloyd Stylist

Styling by Alice Storey

Ingredients

Method

Main

Related stories