Directions

1. Chop the savoy cabbage into strips, dice the gammon steaks, and chop the shallots.

2. Melt the butter in a large pan / wok over a medium heat.

3. Fry the gammon steaks, shallots, and garlic powder in the butter and cook over a medium heat for 5-6 minutes until the shallots soften and the gammon changes colour to a darker shade.

4. Add the shredded savoy cabbage and combine. Cover with a lid and allow to cook for a further 5-8 minutes. The cabbage will turn a deeper shade of green.

5. Add the mascarpone and soured cream and stir well. Re-cover and allow to cook for 2-3 minutes to let the mascarpone create the sauce.

6. Divide into two portions and top with grated parmesan :)