Stuffed Cabbage-Troo Style

1. 1

   Preheat oven to 130*C (275*F).

2. 2

   Cook the cabbage in boiling salted water for 4 minutes or so, then drain and run under the cold tap.

3. 3

   Drain again thoroughly.

4. 4

   Butter a deep oven proof dish generously with half the butter.

5. 5

   Cover the base with a third of the cabbage.

6. 6

   Season well.

7. 7

   Arrange half the sausagemeat over the cabbage, flattening it out a bit with your fingertips so that it covers it reasonably well, pressing down as you go.

8. 8

   Repeat these layers and then finish with a final layer of cabbage.

9. 9

   Season again with salt and pepper.

10. 10

    Dot with remaining butter, cover tightly and bake for 2 1/2 hours until the cabbage is as tender as butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.