1 Savoy cabbage, shredded
50 g butter
50 g plain flour
600 ml low-fat milk
2 heape fresh parsley, chopped
Salt and black pepper
1 Place the hocks in a large pot and cover the meat with water. Bring to a boil.
2 Boil for two hours, then turn off the heat. Leave the ham in the hot water until the meat falls off the bones. Add more boiling water to the pot as it starts cooling down, keeping the ham covered.
3 Meanwhile, put the cabbage in a large pot and cover with salted water. Bring to a boil and cook for 30 minutes on medium heat.
4 Meanwhile, make the parsley sauce. Melt the butter in a small pan and stir in the flour. Cook, stirring continuously, for one minute, until it forms a smooth roux.
5 Remove the pan from the heat and gradually pour in the milk, whisking constantly. Return the pan to the heat and bring to the boil, still whisking.
6 Reduce the heat and simmer the sauce gently for two minutes, stirring occasionally, until smooth and thick. Stir in the parsley and season to taste.
7 Drain the ham and cabbage and freeze one-third of the ham for later in the month. Serve the cabbage and remaining ham with the parsley sauce and some potatoes.