A few weeks ago I watched Simon Rimmer cook Roasted Hispi with Ham and Anchovy. Now I’m no fan of anchovies, but I realised that apart from his advice to serve with Bread the recipe was perfect for high protein low carb diet meal.

Find Simon Rimmers Roasted Hispi with Ham and Anchovie here.

So, after the program, I popped ‘down the shops‘ and picked up what I needed for my tweaked version. Here is my Braised Cabbage with Ham Hock, a Seriously tasty, filling dish. OMG, it’s SO GOOD!

Ingredients

• 2 small cabbages, outer leaves removed and cut in half
• 125ml olive oil
• 2 cloves sliced garlic
• 1 tsp dried oregano
• 100ml white wine
• zest n juice 1 lemon
• 200g shredded ham hock
• 25g butter

Method

1. Heat the oil in a frying pan, when its hot put the cabbage, cut side down and cook for 3 minutes until charred, remove.
2. Pre-Heat an oven proof dish, something like a casserole dish.
3. Turn down the heat, add the garlic, oregano, cook 3 minutes.
4. Add wine, reduce by half.
5. Add the cabbage to the pre-heated dish along with butter and a little water.
6. Cover with foil, roast until tender at 180c
7. Take off foil, sprinkle on the ham, and a squeeze of lemon.

Serving

Best served in a bowl, and with a spoon to make sure none of the sauce is wasted!