Chou Farci

Okay Sausages and Cabbage, slowly cooked, becomes something else after three hours, the cabbage becomes sweet and there is some alchemy that makes this dish quite special, served with some jacket spuds and some mashed carrot and swede and ths rustic meal is top.

Method - chop the cabbage into thin strips, put in a large pan, pour over a kettle of boiling water add some salt and leave for five mins. Drain.

You want at least six good sausages and half a cabbage, put a layer of cabbage and squeeze out the sausage meat out of a couple of sausages, season and repeat finish with cabbage dotted with butter. Cover with a piece of baking paper and lid and bake at 150 for about three hours.