Potato, cabbage and garlic salad

A hearty, warm salad that would be great as a light lunch or perfect, paired with cold roast meat.

  • place PRE 20 minutes
  • place COOK 55 minutes
  • place SERVES 4
  • printicon

Adapted from National Trust Comfort Food by Clive Goudercourt (National Trust Books)

  • Preheat the oven to 180°C. Put the whole garlic bulb on a small piece of foil, drizzle with ½ tablespoon of the oil, then wrap the foil around the garlic to enclose completely. Put onto a baking sheet and roast for 45 minutes until soft.
  • Meanwhile, add the white potatoes to a saucepan of boiling water and cook for 8–10 minutes until partly cooked. Drain. Heat the remaining oil in a roasting tin in the oven for 5 minutes. Add the partly cooked potatoes and the sweet potatoes and toss in the hot oil. Roast for about 40 minutes, turning once or twice until lightly coloured.
  • Take the garlic out of the oven and leave to cool for 15 minutes.
  • Unwrap the garlic, cut the top off the bulb then squeeze the soft garlic centres out of the papery casing into a bowl, mash with a fork if needed. Mix in the mayonnaise and a little salt and pepper, then add the potatoes, almonds, sultanas, red cabbage and parsley.
  • Add the salad leaves and gently mix together, then spoon into serving dishes.

If you have a food processor, attach the fine slicing disc and make quick work of slicing the red cabbage.


1 bulb garlic

3 tbsp vegetable oil

500g potatoes, peeled, cut into 2cm cubes

450g sweet potatoes, peeled, cut into 2cm cubes

85g mayonnaise

Salt and pepper

40g blanched almonds, toasted, sliced

55g sultanas

200g red cabbage, very finely shredded

2 tbsp fresh chopped parsley

40g mixed salad leaves, torn into bite-sized pieces

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