Prep 20 mins
Cook 1 hr 30 mins
This is what I call stodgy British fare. Only four ingredients, cheap as chips and filling. Of course, it's worth the extra money for the very best sausages you can find. I prefer an organic pork and sage variety from my local farmer's market.
- Preheat the oven to 325 F or 170 degrees C.
- Fill half a large pan with water and bring to a boil.
- Meanwhile, slice the cabbage in half and cut out the core.
- Quarter the cabbage and cut across the quarters to make thin slices.
- Add a teaspoon of salt and the cabbage to the boiling water, return to the boil and cook for five minutes.
- Drain and run it under the tap to prevent further cooking at this stage.
- Use half the butter to smear a 1 1/2 litre oven-proof dish.
- Put in one third of the cabbage.
- Remove the skin from the sausages and use your fingers to flatten them slightly.
- Make a layer with the squashed sausages to cover the cabbage entirely.
- Season with salt and pepper, then repeat and cover with a final layer of cabbage.
- Dot with butter and cover tightly with tin foil.
- Bake for 90 minutes.
- Serve in wedges or thick slices.