Coisín Muiceola Bruite le Anlann Peirsile agus Cabáiste
Boiled Gammon Hock with Creamy Parsley Sauce and Cabbage
Yes, with a tweak: ensure the parsley sauce is thickened with cream/butter, not flour or cornstarch. About 8g net carbs per serving, on the higher side for Irish food, so watch the portion.
What it is
A slow-cooked, tender gammon hock (cured pork joint) served with a rich, creamy parsley sauce and steamed cabbage. A hearty, traditional Irish meal.
Key ingredients
Gammon hock, cabbage, heavy cream, fresh parsley, butter, stock, salt, pepper.
How to make it keto
Ensure the parsley sauce is thickened with cream/butter, not flour or cornstarch. Request no potatoes or other high-carb root vegetables with the cabbage.
Watch out for
Flour/cornstarch in parsley sauce, sugar in cured ham if glazed during preparation, hidden starches in stock or seasoning.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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