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Nutrition: per serving

  • kcal680
  • fat20g
  • saturates50g
  • carbs26g
  • sugars1.5g
  • fibre12g
  • protein35g
  • salt3.81g
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Method

  • step 1

    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.

  • step 2

    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.

Recipe from Good Food magazine, March 2003

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Comments, questions and tips (22)

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Overall rating

A star rating of 4.3 out of 5.22 ratings

smaereid

A family favourite. I blanch whole Savoy cabbage leaves and layer with butchers sausagemeat. Eat simply in summer warm, with bread & tomato salad or piping hot straight from the oven with mashed potato and other green veg in colder days. So simple and delicious.

henrietta.r.evansJSbO-Rmx

I forgot how good this is! My mum used to make it constantly when I was a kid, we all loved it! I decided this weekend I would make it for my family now and it was a hit! Pointed cabbage is the best and serve it with sweet potato mash!

nikita_84

So easy and so delicious. As others have said, the simplicity of this means that all three ingredients have to be excellent quality, especially your sausages. Ours were from a wonderful butcher, whilst out cabbage and butter were both from a local farm shop.

I was concerned about other comments…

bethanygrotto

A star rating of 5 out of 5.

I love this recipe, but the taste depends entirely on the sausage meat that you use, bland sausages will give you a bland dish, don't skimp on the quality and it's great. Very easy to make too, and the left overs (if there are any) are also good sliced with a very sharp knife into thick-ish slices…

neezy1911

A star rating of 3 out of 5.

A little too subtle for me, though my husband liked it and would rate 3.5-4 stars. I was getting jittery with so few ingredients so threw in some chestnuts, which added a slight texture of creaminess, which I liked. I also started adding some dried herbs, though not enough to make a difference. …

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