Name: Stuffed cabbage – Trôo style
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Cuisine: British
Ingredients: 1.5-2kg/3lb 5oz-4lb 8oz Savoy, white or green cabbage thickly shredded; 50g butter; 800g fabulous butchers sausages or Duchy Originals, skinned

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Stuffed cabbage – Trôo style

Stuffed cabbage – Trôo style

Good Food team

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Serves 4 - 6

Easy

Prep: 30 mins

Cook: 2 hrs and 30 mins

A star rating of 4.2 out of 5.23 ratingsRate

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This is the simplest and best of all stuffed cabbage recipes - with good-quality sausages, it's divine. By Sophie Grigson

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Ingredients

Nutrition

Units:

MetricUS

1.5-2kg/3lb 5oz-4lb 8oz Savoy, white or green cabbage

thickly shredded
50g butter
800g fabulous butchers sausages

or Duchy Originals, skinned

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Nutrition: per serving

kcal680
fat20g
saturates50g
carbs26g
sugars1.5g
fibre12g
protein35g
salt3.81g

Method

step 1

Pre-heat the oven to 150C/Gas 2/fan 130C. 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 deepish oven-proof dish (about 3 litre) generously with half the butter. Cover the base with a third of the cabbage. Season well.
step 2

Arrange half the sausagemeat over the cabbage, flattening it out a bit with your fingers 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, then dot with the remaining butter. Cover tightly and bake for 21⁄2 hours, until the cabbage is as tender as butter.

Recipe from Good Food magazine, March 2003

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A star rating of 4.2 out of 5.23 ratings

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