|Sat Fat 9.9g||49%|
Heat the oven to 200c.
Parboil the potatoes for five minutes then drain using a colander. Once cooled, thinly slice the potatoes and set aside.
Wilt the cabbage, season well and stir in the ham hock.
Scald the cream, butter and garlic in a saucepan with a pinch of salt and pepper and set aside.
In a gratin dish, layer the potatoes, cheese, ham and cabbage, finish with a layer of potatoes and a sprinkle of cheddar, Parmesan and parsley.
Bake in the oven for 25 minutes until golden on top.
500g sweetheart cabbage, shredded
220g shredded and cooked bacon or ham hock
1 clove of garlic
550 ml double cream
150g low fat cheddar
10g Parmesan, grated
1tbsp chopped parsley
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
Simple ingredients mixed together make one tasty result!
Chinese pepper steak & potato stir fry
Sizzle up your week with this Chinese pepper steak & potato stir fry. Quick, easy and packed full of colour and authentic flavour, discover how to create the ultimate potato stir-fry in just 30 minutes!
This campaign was originally produced in the framework of a programme co-financed by the European Union