1. Preheat oven to 130*C (275*F). 2. Cook the cabbage in boiling salted water for 4 minutes or so, then drain and run under the cold tap. 3. Drain again thoroughly. 4. Butter a deep oven proof dish generously with half the butter. 5. Cover the base with a third of the cabbage. 6. Season well. 7. Arrange half the sausagemeat over the cabbage, flattening it out a bit with your fingertips so that it covers it reasonably well, pressing down as you go. 8. Repeat these layers and then finish with a final layer of cabbage. 9. Season again with salt and pepper. 10. Dot with remaining butter, cover tightly and bake for 2 1/2 hours until the cabbage is as tender as butter. ---------------------------------------------------------------------------
Nutrition
Ingredients
