Top 50 Gastropubs

How to make: Stephen Harris of the Sportsman's pot roast red cabbage

By Nikkie Sutton

- Last updated on GMT

Popular option: the pot roast red cabbage dish has become a firm favourite on the Sportsman's menu
Popular option: the pot roast red cabbage dish has become a firm favourite on the Sportsman's menu

Related tags Vinegar

Chef-patron Stephen Harris's Michelin-starred Kent pub the Sportsman in Seasalter was back on top of the Estrella Damm Top 50 Gastropubs awards last month. This dish has become a favourite on the award-winning pub's menu.
Ingredients (serves 4)
  • 1 medium red cabbage, tough outer leaves removed
  • 150g/5½oz (²⁄³ cup) butter
  • Sea salt

Stewed apple

  • 2 Cox apples, unpeeled, cored
  • and diced
  • 100g/3½oz (½ cup) butter
  • Sea salt

Mustard dressing

  • 2 tbsp Dijon mustard
  • 2 tbsp apple balsamic vinegar
  • 4 tbsp neutral oil
  • Sea salt

To serve

  • Apple balsamic vinegar
  • 4 tbsp cream cheese
  • 1 tbsp grated red cabbage

Prep time: 15 minutes

Cooking time: 1.5 hours

  • Cut the cabbage in half and put in a heavy, cast-iron pan (I use an oval cocotte) with the butter and a good pinch of salt.
  • Cover the pan and cook over a very low heat for 90 minutes, turning every half hour. Cooking over a low heat will steam the cabbage in the pot; too high a heat will burn the outside.
  • Check with a small knife to see if the core is soft, and when it is ready, remove from the oven and leave to cool with the lid on.
  • While the cabbage is roasting, put the apples in a small pan with half the butter and cook gently for about 8 minutes, until soft.
  • Stir in the remaining butter and add a pinch of salt.
  • To make the dressing, mix the mustard with the vinegar and gradually whisk in the oil, as if you were making a mayonnaise. Season to taste.
  • To serve, make artful squiggles of apple vinegar and mustard dressing on each plate. Put a spoonful of stewed apple in the centre.
  • Slice each piece of still-warm cabbage in half and arrange one on each plate. Season lightly and top with a spoonful of cream cheese and a sprinkle of grated cabbage.

And to drink?


Match this top gastropub dish with Estrella Damm Inedit – a beer designed specifically to accompany and complement food. A unique marriage of barley malt and wheat, the 4.8% brew also counts coriander, orange peel and liquorice among its multiple flavours.

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