About this recipe:This is a great recipe if, like me, you always get a tonne of cabbages in your veg box and want to make more than a side dish out of them. If you use really good sausages this is a great informal dinner party dish, and with cheaper ones makes a tasty budget teatime treat!
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Method Prep:10min › Cook:45min › Ready in:55min
Shred and wash the cabbage thoroughly and let dry very well. Remove the sausagemeat from the skins and flatten between your palms to make skinny burger shapes.
In a tall-sided hotpot dish, start with a layer of shredded cabbage on the bottom, season well. Add a layer of sausagemeat covering the cabbage.
Repeat this with a layer of seasoned cabbage (this can be further richened with a few knobs of butter) and then a layer of sausagemeat until you get to the top of the dish and have used up all of the ingredients. I usually get 4 layers.
Finish with a layer of cabbage, season, dot with butter and cover with a sheet of parchment or greaseproof paper. Close with a lid or foil and bake in a medium hot oven, 180 C / Gas 4, for 45 minutes. The cabbage and sausage will make a gravy which keeps the cabbage moist. Serve with mashed potatoes.
To make this into a meal in one, add layers of sliced potatoes in between the cabbage and sausage.
This can be made in advance and frozen or chilled and put into a hot oven when you get in from work. If freezing, make sure to defrost thoroughly before cooking.