meat RECIPE
Crispy Cabbage Slaw with Lemon Dressing
A slow-smoked cabbage slaw cooked over an open fire, then crisped in beef tallow until golden and caramelised. This simple fire-cooking technique transforms cabbage into a smoky, rich side dish that pairs beautifully with grilled meats and outdoor feasts. For a zesty kick, drizzle with homemade lemon dressing.
Ingredients
1 whole cabbage
1 cup beef tallow, for frying
Sea salt, to taste
Lemon Dressing:
Juice of 2 lemons
Zest of 1 lemon
¼ cup olive oil
1 garlic clove, finely minced
1 teaspoon sea salt
½ teaspoon black pepper
Optional: fresh herbs such as parsley, dill, or chives
Equipment:
Cowboy grill, fire pit, cast iron skillet
- Serves 4 -
HOW TO MAKE IT
Light your fire and let it burn down for about 1 hour, or until you obtain a medium heat.
Hang the whole cabbage from the grill like a present above the fire. Smoke over the fire for approximately 4 hours (or for however long you are cooking your meat), allowing the cabbage to develop a deep smoky flavour.
Once smoked, finely shred the cabbage.
Prepare the lemon dressing by combining lemon juice, lemon zest, olive oil, garlic, salt, and pepper (and fresh herbs if desired).
Heat a cast iron skillet up to smoking hot. Add some beef tallow, and then place a thin layer of the cabbage in the pan.
Cook until crispy and caramelised, seasoning with sea salt. Repeat until all the cabbage is crisped.
Toss the crispy smoked cabbage with the lemon dressing, and serve alongside your favourite fire-cooked meat dish.
