Cabbage and Potato Salad

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Cabbage is often used in salads but is usually served cold. This is a hot salad and the addition of potato and cheese makes it substantial enough for a family meal.

You need:

750g new potatoes, unpeeled, scrubbed and thickly sliced
½ a cabbage, shredded
300g carton sour cream
1tbs malt vinegar
1tsp palm or brown sugar
1tbs olive oil
1 onion, finely chopped
125g chopped leg ham
100g grated cheddar cheese
1tbs grated Parmesan

Preheat the oven to 190°C, 375°F

Put the cabbage in a microwave bag with 1 teaspoon of water and cook on high for 3 minutes. Drain.

Alternatively, steam it until just tender using a conventional steamer.

Mix together the sour cream, vinegar and sugar.

Cook the onion in the oil until soft and stir in the ham. Let this heat through.

Put a layer of the cabbage in the bottom of an ovenproof dish, top with a layer of potato and then a third of the cream. Repeat these layers until your cabbage, potatoes and cream are used up. You should get three layers.

Spread the onion mixture over the top, put the grated cheddar over the top of that and sprinkle over the Parmesan.

Bake for 15 minutes. Before serving test with the point of a knife to ensure that the potato is cooked.

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