Pot Roast Red Cabbage Recipe
Category
Tags
Red Cabbage, Stephen Harris, The Sportsman, Vegetarian
Date
March 10, 2016
METHOD – RED CABBAGE
Take a cast iron pot with a solid lid and melt 50 – 100 grams of butter.
Cut the cabbage in half and remove some of the root. Add it to the pan and with the lid on, leave it to steam in the butter on a very low heat.
Check and turn the cabbage every 15 to 20 minutes. It’s cooked when the knife goes through easily. It will take about 90 mins
When cooked cut into quarters and remove the rest of the root, then cut to size ready to serve.
DRESSINGS
STEWED APPLES
Take apples, as many as you need, peel, core and slice them. Cook them in butter over a low heat. When stewed add some more butter and salt to taste.
MUSTARD VINEGRETTE
Take 4 tablespoons of Red Wine Vinegar and 2 tablespoons of Mustard (you are looking for roughly the same quantity of each).
Blitz together and add 4 tablespoons of oil, blending as you would a mayonnaisse, but you are looking for a thin consistency not thick like a mayonnaise.
Add a pinch of salt
APPLE BALSAMIC
Add 2 glugs of cider vinegar to 1 litre of apple juice and reduce to 200 / 300 mls.
To Serve
Swirl a generous amount of the Apple Balsamic and the Mustard Mayonnaise in the bottom of the plate, add a spoonful of Stewed Apple.
Top with a section of the Red Cabbage and finish with Cream Cheese (of your choice) and finely chopped raw red cabbage.
