Cabbage Roll Casserole

1. 1

   Preheat the oven to 325 F or 170 degrees C.

2. 2

   Fill half a large pan with water and bring to a boil.

3. 3

   Meanwhile, slice the cabbage in half and cut out the core.

4. 4

   Quarter the cabbage and cut across the quarters to make thin slices.

5. 5

   Add a teaspoon of salt and the cabbage to the boiling water, return to the boil and cook for five minutes.

6. 6

   Drain and run it under the tap to prevent further cooking at this stage.

7. 7

   Use half the butter to smear a 1 1/2 litre oven-proof dish.

8. 8

   Put in one third of the cabbage.

9. 9

   Remove the skin from the sausages and use your fingers to flatten them slightly.

10. 10

    Make a layer with the squashed sausages to cover the cabbage entirely.

11. 11

    Season with salt and pepper, then repeat and cover with a final layer of cabbage.

12. 12

    Dot with butter and cover tightly with tin foil.

13. 13

    Bake for 90 minutes.

14. 14

    Serve in wedges or thick slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.