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Ingredients
- savoy cabbage 1/2, shredded (include the dark green leaves)
- butter
- unsmoked gammon steaks 2, fat trimmed
- runny honey 1 tbsp
- Worcestershire sauce a dash
- half-fat crème fraîche 2 tbsp
- grainy mustard 1 tbsp
Method
-
Step 1
Cook the cabbage in boiling salted water for 2-3 minutes until tender then drain really well. Tip onto kitchen paper to get rid of excess moisture.
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Step 2
Heat a knob of butter in a large frying pan and when it’s foaming add the gammon. Cook for 2 minutes on each side until golden then add the honey and Worcestershire sauce, turn up the heat and cook for another couple of minutes until sticky and glazed.
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Step 3
Heat the crème fraîche and mustard in a pan, add the cabbage and heat until piping hot. Season. Spoon the cabbage onto warm plates and top with the gammon.
Nutritional Information
- Kcals 511
- Carbs 24.9g
- Protein 24.1g
- Fat 29.4g
- Salt 2.1g
- Saturates 10.3g
- Fibre 11.4g
