Ham and Cabbage Boiled Dinner with Parsley Sauce
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Ingredients
- 700 g unsmoked gammon steaks
- 1 cabbage, roughly chopped
- 3 carrots, sliced
- 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
- 546 kcal
- Protein
- 46.3 g
- Carbohydrate
- 43.9 g
- of which sugars
- 17.3 g
- Fat
- 19 g
- of which saturates
- 9.3 g
- Fibre
- 9.8 g
- Salt
- 5.24 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 in a large pot of water with the carrots for 25 minutes.
- 2
Add the potatoes and cook for a further 15 minutes until the gammon is cooked through with no pink remaining and the vegetables are tender.
- 3
Cook the cabbage separately in boiling water for 6-8 minutes, then drain well.
- 4
Melt the butter in a pan, stir in the flour and cook for 1 minute, then 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 carrots, potatoes and cabbage, with the parsley sauce spooned over.
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