Braised red cabbage with apple & mustard vinaigrette

Method

1. Peel away the outer cabbage leaves  (discard). Cut into quarters, remove and discard the core, then cut into rough shreds. Peel, quarter and core the apples, then cut into chunks. Melt the butter in a casserole with a lid and, when sizzling, add the apples and cabbage and season well.
2. Stir for 3-4 minutes, then add the nutmeg, wine vinegar and sugar. Cover and cook over a low heat for 30-40 minutes, stirring every 10 minutes or so, until the cabbage is tender and shiny.
3. Meanwhile, make the vinaigrette. Simmer the apple juice in a small heavy-based pan for 10-15 minutes until reduced to about 100ml. Once it becomes syrupy, whisk a few tablespoons into the mustard powder in a bowl to make a paste, then whisk in the rest of the syrup and the cider vinegar. Drizzle in the olive oil, whisking all the time, to make a loose emulsion, then whisk in the salt. Drizzle a little vinaigrette over the cabbage to serve.