Pre-heat the oven to 150C/Gas
2/fan 130C. Cook the cabbage in
boiling salted water for 4 minutes
or so, then drain and run under the
cold tap. Drain again thoroughly.
Butter a deepish oven-proof dish
(about 3 litre) generously with half
the butter. Cover the base with a
third of the cabbage. Season well.
Arrange half the sausagemeat
over the cabbage, flattening it out
a bit with your fingers so that it
covers it reasonably well, pressing
down as you go. Repeat these
layers, and then finish with a final
layer of cabbage. Season again
with salt and pepper, then dot with
the remaining butter. Cover tightly
and bake for 21⁄2 hours, until the
cabbage is as tender as butter.