Wilted red cabbage with ham hock
Method
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Place the egg, mustard and vinegar in a bowl and whisk together. Slowly add the oil whisking all the time until emulsified and the mixture resembles mayonnaise. Add 25ml/1fl oz water to slacken then season with plenty of salt and black pepper.
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Put the cabbage into a bowl and add the dressing, toss well to combine then set aside for at least 15 minutes to wilt, preferably up to one hour.
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Pile onto plates and top with some shredded ham hock.
Ingredients
- 1 egg yolk
- 1 tbsp Dijon mustard
- 50ml/2fl oz walnut vinegar
- 100ml/3½fl oz vegetable oil
- salt and freshly ground black pepper
- ½ red cabbage, finely sliced
- ½ cooked ham hock, shredded
Shopping List
Wilted red cabbage with ham hock
Fruit and vegetables
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Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry