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Stuffed cabbage

This is the best and simplest of all the stuffed cabbage recipes – with good quality sausages, its fantastic

2kg white, savoy or green cabbage, thickly shredded.
50g butter.
800g sausages

1 : Pre-heat oven to 150oc/gas 2. Cook the cabbage in boiling salted water for 4 minutes, then drain and run under a cold tap. Drain again thoroughly. Butter a deepish over-proof dish (about 3 liter) generously with half the butter. Cover the base with a third of the cabbage. Season well.
1 : Arrange half the sausage meat over the cabbage. Flatten 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 2 half hours, until cabbage is as tender as butter.

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