Ham Hock and Red Cabbage Side
- 1 egg yolk
- 1 tbsp dijon mustard
- 50ml red wine vinegar
- 100ml veg oil
- Salt and pepper
- ½ red cabbage, finely sliced
- ½ cooked ham hock, shredded
- Pop the egg, mustard, and vinegar in a bowl and whisk to combine. Slowly add the oil, whisking all the time, until emulsified and resembling a mayonnaise. Add about 25ml of water to loosen, then season well.
- Put the cabbage in a bowl and add your dressing. Toss well to combine, then leave for an hour to wilt. Pile it onto plates and top with plenty of shredded ham hock, or enjoy as a side to a barbecue.
10 mins
4 serving