Fresh Shrimp
20 min
Peeling shrimp on the dock with good bread and mayo — hard to beat. Best in season, but worth making any time of year.
seafoodsummereasy
Dead simple summer dinner — ready-smoked ham with tender braised cabbage and a sharp mustard dressing. Barely any cooking required.
Instructions
- 1
Slice the summer ham into pieces about 1 cm thick. If you want to serve it warm, wrap the slices in foil together with the juices from the packaging and heat in the oven at 200 °C for about 30 minutes. Arrange the slices on a serving platter.
- 2
Remove any tough outer leaves from the cabbage if needed, then cut it into thick wedges — keep them attached at the base so they hold together. Slice the spring onions into rings.
- 3
Melt the butter in a wide frying pan or sauté pan and add the cabbage. Pour in the water, season with a little salt and pepper, then bring to a boil. Put the lid on and let the cabbage steam until tender but still with a bit of bite. Better to undercook than overcook — wait until just before serving to do this step.
- 4
Stir together the mustard, sugar, lemon juice, and grated garlic. Gradually whisk in the olive oil until you have a smooth dressing. Season with salt and pepper to taste.
- 5
Lay the warm cabbage on the platter alongside the ham slices and pour most of the dressing over the top. Scatter over the sesame seeds and fresh dill. Serve the rest of the dressing on the side.
Per average serving
377
Calories
kcal
27.8
Protein
g
11.5
Carbs
g
25.1
Fat
g
2.1g
Fiber
7.1g
Sugar
1556mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
377
Calories
kcal
27.8
Protein
g
11.5
Carbs
g
25.1
Fat
g
2.1g
Fiber
7.1g
Sugar
1556mg
Sodium
Tips from the kitchen
- Keep the cabbage wedges attached at the root end when you cut them, otherwise they fall apart into loose leaves in the pan and you lose the nice wedge shape on the plate.
- Steam the cabbage only until a knife slides in with a little resistance. Mushy cabbage is the one way to ruin this, so check it early and pull it off the heat while it still has bite.
- Make the dressing while the cabbage steams. Whisk the oil in slowly, a little at a time, or it splits and goes oily instead of smooth.
- Grate the garlic rather than chopping it. You want it to melt into the dressing, not show up as raw chunks.
- If you're serving the ham warm, save the juices from the packaging and wrap them in the foil with the slices. That keeps the meat from drying out in the oven.
Ways to vary it
- Swap the lemon juice for white wine vinegar if you want the dressing a touch sharper. Both work, it just depends what you have open.
- A handful of toasted sesame seeds and chopped dill over the top is in the method already, but you could lean into fresh herbs and add chives or parsley too.
- Pointed cabbage or a small savoy works in place of the new cabbage if that's what the shop has. Cut them the same way into wedges.
Storage & leftovers
The cabbage and ham keep in the fridge for two to three days in a covered container, with the dressing stored separately so it doesn't make everything soggy. It doesn't freeze well, the cabbage turns watery and limp. Reheat the cabbage gently in a covered pan with a splash of water, and eat the ham cold or warm it briefly in foil.
What to serve with it
Boiled new potatoes with a knob of butter are the obvious partner here, maybe with a little dill. Some good bread on the side soaks up the extra dressing.
UC
By Untrained ChefPublished 8 May 2026 · Updated 11 July 2026
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