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Pot Roast Red Cabbage Recipe

Category

Photography, Recipes

Tags

Red Cabbage, Stephen Harris, The Sportsman, Vegetarian

Date

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.