Cabbage Roll Casserole

Directions

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