Toss halved baby potatoes with olive oil, salt, pepper, and a pinch of caraway.

Roast at 425°F for 25–35 minutes, turning once, until they are deeply golden and tender.

For the croutons, toss the bread cubes with olive oil, caraway, a pinch of salt, and pepper.

Toast in a 375°F (190°C) oven or air fryer for 8–12 minutes, stirring once, until golden and crisp at the edges. Let cool on a tray.

Toss shredded cabbage with a pinch of salt and toasted caraway. Massage for 1–2 minutes until slightly softened and glossy. Allow it to sit for 10 minutes.

In a small bowl or jar, whisk The Works mustard and neutral oil until lightly emulsified and glossy.

Add malt vinegar, pickle brine, and honey. Whisk again; the dressing should be pourable and slightly thick, with visible relish/chunks from the mustard.

Stir in the chopped dill and sliced green onion.

Taste and adjust. The flavor should be punchy, tangy, and a little sweet.

In a large bowl, add shredded cabbage and most of the sliced green onions (reserve a few for garnish).

Add the warm potatoes to the bowl.

Spoon 3-4 tablespoons of the dressing over the mixture and toss until everything looks lightly coated and glossy.

Taste a piece of cabbage and a piece of potato; adjust with a pinch of salt or more dressing.

Heat a large skillet over medium-high heat until hot.

Add the neutral oil. When the oil is shimmering, add the shaved beef in a loose, even layer. Work in batches if needed so it sears rather than steams.

Season lightly with salt and pepper. Let it sit for 30-60 seconds so the first side gets a bit of color, then toss or flip it over. The beef should turn from raw red to just-opaque brown. This happens quickly with thin slices (1–3 minutes total per batch).

When the last batch is nearly finished, return all the beef to the pan. While set on medium heat, pour in the malt vinegar and water or broth. It should sizzle and loosen the browned bits from the bottom of the pan. Scrape with a wooden spoon until the juices look slightly thickened and glossy.

Cook just until the liquid reduces to a light glaze clinging to the beef, about 1–2 minutes. The meat should be juicy and shiny, not saucy or soupy. Remove from heat.

Spoon a little more dressing (1–2 tablespoons) over the warm beef in the pan and toss once.

Pile the glazed, shaved beef over the cabbage and potatoes. Scatter the Dubliner cheese shards over the top. Add the croutons just before serving to keep them crisp.

Finish and serve. Drizzle a little extra dressing over the salad in a thin stream.

Garnish with the reserved sliced green onion and a bit more dill, if desired.

Spoon a little more dressing (1–2 tablespoons) over the warm beef in the pan and toss once.

Pile the glazed shaved beef over the cabbage and potatoes, letting some pieces drape and fall naturally for height and texture.

Scatter the Dubliner cheese cubes/shards over the top.

Add the croutons just before serving so they stay crisp.

Finish and serve

Drizzle a little extra dressing over the salad in a thin stream, focusing on any dry-looking spots while avoiding big puddles.

Garnish with the reserved sliced green onion and a little extra dill, if you like.

Finish with a final twist of black pepper and a tiny pinch of flaky salt.

Serve right away.