Pot Roast Red Cabbage Recipe
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.
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
Add 2 glugs of cider vinegar to 1 litre of apple juice and reduce to 200 / 300 mls.
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.