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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 325 F or 170 degrees C. | 2. Fill half a large pan with water and bring to a boil. | 3. Meanwhile, slice the cabbage in half and cut out the core. | 4. Quarter the cabbage and cut across the quarters to make thin slices. | 5. Add a teaspoon of salt and the cabbage to the boiling water, return to the boil and cook for five minutes. | 6. Drain and run it under the tap to prevent further cooking at this stage. | 7. Use half the butter to smear a 1 1/2 litre oven-proof dish. | 8. Put in one third of the cabbage. | 9. Remove the skin from the sausages and use your fingers to flatten them slightly. | 10. Make a layer with the squashed sausages to cover the cabbage entirely. | 11. Season with salt and pepper, then repeat and cover with a final layer of cabbage. | 12. Dot with butter and cover tightly with tin foil. | 13. Bake for 90 minutes. | 14. Serve in wedges or thick slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
savoy cabbage	1	kg		270.0	61.0	20.0	1.0
butter	50			4275.0	196.425	133.575	360.0
sausage	500			784715.7333	1474.1770000000001	32318.4948	71055.3293
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.