1x1-kg/2 1⁄4-lb Savoy cabbage, cored and cut into strips 3tablespoons olive oil, plus extra for brushing
250 g/9 oz Italian sausages, skinned and crumbled 2 tablespoons tomato puree
300 g/11 oz mozzarella cheese, sliced 200 ml/7 fl oz double cream 40 g/1 1⁄2 oz Parmesan cheese, freshly grated salt and pepper


1.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. Preheat the oven to 180°C/350°F/Gas Mark 4.
2.Brush an ovenproof dish with olive oil. Put the sausages in a saucepan with the olive oil and heat gently. Stir in the tomato puree and 5 tablespoons water.
3.Season with salt and pepper to taste and cook over a medium heat for 10 minutes.
4.Make a layer of cabbage in the prepared dish, 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.
5.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 about 40 minutes.

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