|Sat Fat 9.9g||49%|
Heat the oven to 200c.
Parboil the potatoes for five minutes then drain with a colander. Once cool, 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.
600g Rooster Potatoes
500g savoy or green cabbage, shredded
100g shredded and cooked bacon or ham hock (fat trimmed/removed)
1 clove of garlic
200mls cooking cream
200mls low fat milk
10g Parmesan, grated
1tbsp chopped parsley
Fresh, summery flavours with peas and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
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