Fried cabbage and ham sandwich
Unlimited access. Half the price.
Ingredients
2 tbsp wild garlic and lemon butter
good handful of green/York cabbage
6 rough slices of left over ham or charcuterie ham such as speck, prosciutto or capicola
good quality French baguette, halved
For the wild garlic and lemon butter:
100g butter, softenedÂ
small handful of wild garlic, chopped finely
juice of ½ lemon
pinch of sea saltÂ
Method
On a medium heat In a large frying pan, melt the wild garlic and lemon butter (with a small drop of olive oil if you are afraid of it browning).
Shred the handful of cabbage thinly and add to the pan, softening it for 2 or 3 minutes.
Add the ham and cook for a further minute. Push the contents to one side and place the pieces of bread on the hot pan, allowing them to soak up the hot garlicky butter.
Spoon the ham and cabbage onto the bottom piece of baguette, put the top on and eat immediately.
To make the wild garlic and lemon butter, mix the ingredients together in a small bowl, using a fork to mash everything together. The lemon will resist amalgamating with the butter but it will come together with enough mashing.
Roll the butter in some brown parchment into a sausage and place in the fridge until set completely.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.