I like this served with hare, pigeon or roast pork. I will sometimes cook a whole hand of pork buried deep in the cabbage. The pork gives the juices a rich gelatinous quality.
Quarter the cabbage, cut out the tough core, and shred finely. Place in a flameproof casserole with all the other ingredients and mix well. Bring to the boil, check seasonings, then cover tightly and cook in a
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