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Nutrition: per serving

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

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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A star rating of 4.3 out of 5.22 ratings
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