Bacon and Cabbage with Parsley Sauce and Potatoes
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Ingredients
- 700 g unsmoked gammon steaks
- 1 cabbage, roughly chopped
- 600 g baby new potatoes
- 30 g butter
- 20 g plain flour
- 350 ml whole milk
- 3 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 523 kcal
- Protein
- 45.8 g
- Carbohydrate
- 39.7 g
- of which sugars
- 14 g
- Fat
- 18.9 g
- of which saturates
- 9.3 g
- Fibre
- 8.1 g
- Salt
- 5.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Simmer the gammon steaks in a large pan of water for 25-30 minutes until cooked through with no pink remaining, then lift out and keep warm.
- 2
Cook the potatoes in a pot of boiling water for 15-18 minutes until tender, then drain.
- 3
Cook the cabbage in boiling water for 6-8 minutes until tender, then drain well.
- 4
Melt the butter in a pan, stir in the flour and cook for 1 minute, then gradually whisk in the milk and simmer for 5 minutes until thickened. Stir in the parsley and season.
- 5
Slice the gammon and serve with the cabbage, potatoes and parsley sauce spooned over.
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