Preheat the oven to 150 c/gas mark 2. Press the hash of skins and set aside. Remove the cabbage leaves, discard the outer leaves and the stalk.
Blanch the leaves in boiling water for three or four minutes, then plunge into cold water. Drain and dry thoroughly with paper towels.
Arrange that a layer of cabbage leaves at the bottom of a large Casserole with a lid. Dot with butter and followed by a layer of sausage meat and seasoning. Repeat to form three or four tightly packed layers, ending with the cabbage more thick leaves on top that will act as a lid.
Cover and cook in the oven for three hours or until we went all soft and gooey. Serve with potatoes in the oven.
' Action' by Alison Oakervee (Books of Kyle, ￡25), published next Thursday, is available for pre-order from Telegraph books (0844 871 1514) for ￡23 more 1.35 p ￡& p
No comments:
Post a Comment