Stuffed Cabbage Trou Style

*Stuffed Cabbage Trou Style*
Serves 4

I got this tasty recipe a few years back via a cookery book by Tamsin Day-Lewis, who got hers from Jane Grigson.  With so many great cooks involved, how could it fail to be delicious!  Simple ingredients, but the flavour is spectacular.

 3 to 41/2 pounds of cabbage, cut into thin strips
1 1/2 pounds of good quality, free range sausages
salt and pepper to taste

Pre-heat the oven to 150*C/300*F.  Generously butter a large casserole dish.  Set aside.  Cut a piece of greaseproof paper to fit the top and set this aside as well.

Place the sliced cabbage into a large pot of salted water and bring to the boil.  Cook for five minutes, then drain well.  Run cold water over it to stop it from cooking any further and drain well again.

Remove the skins from the sausages and discard.

Layer 1/3 of the cooked cabbage in the casserole dish.  Season well with salt and pepper.  Top with 1/2 of the sausage meat, pressing it out to fit over the cabbage.  Top with another 1/3 of the cabbage.  Season again and then top with the remaining sausage meat, pressing it out as before.  Top with the last of the cabbage, season again and then dot with some butter.  Cover tightly with a layer of greaseproof and the the lid of the casserole dish.  Bake in the pre-heated oven for 2 1/2 to 3 hours, until the cabbage is meltingly tender.  Serve, sliced into wedges with your choice of side dishes.  We like buttery mashed potatoes and steamed beans with this.  Delicious!