Shaved Cabbage, Stinky Cheese, Prosciutto & White Balsamic Dressing

Shaved Cabbage, Stinky Cheese, Prosciutto & White Balsamic Dressing Photo: Tim Elwin

Shaved Cabbage, Stinky Cheese, Prosciutto & White Balsamic Dressing
Photo: Tim Elwin

Long name, easy to make. Perfect for a quick tasty lunch or as a side with chicken, pork or beef.

Serves 4 as a side or 2 for a main


  • 1/2 Head of Savoy Cabbage
  • 150g (5oz) Any Soft Creamy Stinky Cheese (Blue Castello, Gorgonzola, Roquefort etc)
  • 6-8 slices of Prosciutto or Jamón Serrano
  • ¼ Cup of Walnuts or Pecans
  • 2 Tablespoons White Balsamic Vinegar (otherwise standard Balsamic) see recipe notes
  • Extra Virgin Olive Oil
  • Sea Salt
  • Fresh Cracked Pepper

What you’ll need

  • A mandolin or super sharp knife and super fine knife skills
  • A large frying pan
  • A mixing bowl


Place a little olive oil into a cold pan and add 2-3 pieces of the prosciutto (See recipe notes). Turn the heat to medium-high and cook for a couple of minutes each side until golden brown. Remove from heat and repeat until all slices are cooked. Cut all slices into 1 inch thick pieces.

Dry fry the nuts in the same pan for a couple of minutes on a medium-high heat then remove and roughly chop. Set aside. (see recipes notes)

Remove the outer leaves from the cabbage then shave the rest of the cabbage leaving the core of the cabbage behind. (see recipe notes)

Add the cabbage to a large bowl then add the balsamic vinegar, oil salt and pepper then mix well. Taste and season accordingly with either more balsamic or oil or salt or pepper etc.

Pinch small pieces of the cheese and throw it into the salad then add the prosciutto and the nuts. Mix all to combine.

EAT as a main or with a chicken pork or beef dish as a side.

Recipe Notes

BALSAMIC VINEGAR: using white balsamic is the better option as it won’t stain the cabbage as it is slightly lighter and i think sweeter than the darker balsamic. You can still use the darker one but it’s just won’t present as well...  
PROSCIUTTO: Starting the prosciutto in a cold pan will ensure more of it becomes crispy. If you throw it into a hot pan it will scrunch up too fast and thus less surface area on the pan. This is the same for all skin meats. Check out the tips on this here.
NUTS: the frying of the nuts is not essential but will definitely make a difference as it will make them toasty and crunchy.
CABBAGE: When slicing the cabbage, The aim is the get it as thinly shaved as possible thus using a mandolin is the best option here.

© Tim Elwin 2016