Serves 4
Method
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.
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.
Pile onto plates and top with some shredded ham hock.