Stuffed cabbage (meat)


  • 1 cabbage
  • ¾ kg good pork sausages or sausagemeat
  • salt, pepper
  • butter


Cut the cabbage across into slices and blanch it for 2-3 minutes in boiling water. Drain and run under the tap to prevent further cooking at this stage. Butter an oven-proof dish. Put in a third of the cabbage. Remove the skin from the sausages (if you are using them) and put half over the cabbage. Season each layer with salt and pepper. Then repeat and cover with a final layer of cabbage. Dot over with butter and cover tightly. Bake at 150C/gas mark 2 for two and a half hours.

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