1 x Savoy cabbage, (Cored and cut into strips)
3 tbsp Rapeseed oil
250g Welsh pork sausages, (skinned and crumbled)
2 tbsp tomato puree
300g mozzarella cheese, (sliced)
200ml double cream
40g Parmesan cheese, (freshly grated)
- Preheat the oven to 180°C
- Bring a large pan of water to the boil, plunge in the cabbage and cook for 5 minutes, then drain and refresh in iced water. Drain well again and spread out on a tea towel.
- Put the sausages in a saucepan with the rapeseed oil and heat gently. stir in the tomato puree and 5 tbsp water. Season with salt and pepper and cook over a medium heat for 10 minutes.
- Brush an ovenproof dish with rapeseed oil. Make a layer of cabbage, season with salt and pepper, cover with a layer of mozzarella, add a layer of sausage, top with another layer of cabbage and season with salt and pepper. Continue making layers, seasoning each layer of cabbage with salt and pepper, until all the ingredients are used, ending with a layer of cabbage. Pour the cream over the top, sprinkle with the parmesan and bake for 40 minutes.