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Cabbage and Sausage Baked

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is not as boring as it sounds!! Pinched from Tamasin Day-Lewis by me and her from Jane Grigson, this was originally titled Cabbage in the Troo Style. It elevates the two ingredients (for, apart from seasoning, that is all it uses) to a sublime level. It is an immensely easy supper dish, recommended to be served with some creamy mash, carrots, and swede.

This is not as boring as it sounds!! Pinched from Tamasin Day-Lewis by me and her from Jane Grigson, this was originally titled Cabbage in the Troo Style. It elevates the two ingredients (for, apart from seasoning, that is all it uses) to a sublime level. It is an immensely easy supper dish, recommended to be served with some creamy mash, carrots, and swede.

Ingredients

Serves: 6-10

Metric Cups
  • 12 sausages (100% pork)
  • 1 medium savoy cabbage
  • unsalted butter
  • salt
  • pepper
  • 12 sausages (100% pork)
  • 1 medium savoy cabbage
  • unsalted butter
  • salt
  • pepper

Method

Cabbage and Sausage Baked is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Slice the cabbage into thin strips and boil until just tender. Do not salt the water. Plunge into cold water to stop the cabbage cooking any further.
  • Skin the sausages (kids love this job!) and flatten them out with your hand.
  • Grease a round (or oval) ovenproof lidded dish. I use a roughly 9" enamel one.
  • Drain the cabbage and put a third into the bottom of the dish. Add a few knobs of butter and season with salt and pepper. Add a layer of the flattened sausage. Repeat layers, ensuring you finish with a layer of cabbage. Again dot with butter and season. I like to add a layer of sliced raw potatoes but this is purely optional.
  • Put a layer of greaseproof paper on the top, then the lid. Bake in preheated oven (170c) for 2 hours (I have cooked it for not so long and it still turns out ok but no less than an hour). You will know if the dish is ready as you will smell it! The cabbage will be slightly browned on top, if you have a layer of potatoes, they will be lovely and brown and crisp.
  • Use the liquor from the dish to pour over the mash! Delicious!!

  • Slice the cabbage into thin strips and boil until just tender. Do not salt the water. Plunge into cold water to stop the cabbage cooking any further.
  • Skin the sausages (kids love this job!) and flatten them out with your hand.
  • Grease a round (or oval) ovenproof lidded dish. I use a roughly 9" enamel one.
  • Drain the cabbage and put a third into the bottom of the dish. Add a few knobs of butter and season with salt and pepper. Add a layer of the flattened sausage. Repeat layers, ensuring you finish with a layer of cabbage. Again dot with butter and season. I like to add a layer of sliced raw potatoes but this is purely optional.
  • Put a layer of greaseproof paper on the top, then the lid. Bake in preheated oven (170c) for 2 hours (I have cooked it for not so long and it still turns out ok but no less than an hour). You will know if the dish is ready as you will smell it! The cabbage will be slightly browned on top, if you have a layer of potatoes, they will be lovely and brown and crisp.
  • Use the liquor from the dish to pour over the mash! Delicious!!

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    What 2 Others have said

    • As the person who uploaded the recipe here noted in his or her introduction, this is originally Jane Grigson's recipe. You can find it in the cabbage chapter of Jane Grigson's Vegetable Book, pp. 139-40. No photograph though!

      Posted by Fan in Japan on 3rd December 2021

    • Which book is this in please, i thought kitchen but i've been right though and it's driving me nuts. I know i've seen a picture somewhere.

      Posted by CookALot on 10th December 2011
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