Main courses
WARM FLATBREAD WITH BACON AND CABBAGE
Serves 6
Ingredients
- 2 Ham Hocks
- 200g Sauerkraut
- 200mls sour cream
- 1 tbs wholegrain mustard
- 1 tsp chopped tarragon
- 6 readymade flatbreads or tortilla wraps
Directions
- Simmer the ham hocks for 2.5 to 3 hours until falling off the bone.
- Take out of the water, allow to cool a little and remove the fat.
- Mix the Sauerkraut with the ham and keep warm.
- Mix the sour cream with the mustard and tarragon.
- Warm the flatbread then spread a little sour cream over each.
- Add some of the ham mixture, then roll, cut and serve.
