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CABBAGE AND SAUSAGE BAKED

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Serves: 6-10

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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.

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Ingredients

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  • 12 sausages (100% pork)
  • 1 medium Savoy cabbage
  • unsalted butter
  • salt
  • pepper

Method

  1. 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.
  2. Skin the sausages (kids love this job!) and flatten them out with your hand.
  3. Grease a round (or oval) ovenproof lidded dish. I use a roughly 9" enamel one.
  4. 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.
  5. 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.
  6. Use the liquor from the dish to pour over the mash! Delicious!!

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  • 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 Dec 2011 at 8.36