Stuffed Cabbage-Troo Style - cooking recipe

Ingredients

4 4 lbs white cabbage or 4 lbs green cabbage, thickly shredded
2 ounces butter
1 3/4 lbs good quality pork sausage links, skinned

Preparation

Preheat oven to 130*C (275*F).
Cook the cabbage in boiling salted water for 4 minutes or so, then drain and run under the cold tap.
Drain again thoroughly.
Butter a deep oven proof dish generously with half the butter.
Cover the base with a third of the cabbage.
Season well.
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.
Repeat these layers and then finish with a final layer of cabbage.
Season again with salt and pepper.
Dot with remaining butter, cover tightly and bake for 2 1/2 hours until the cabbage is as tender as butter.