Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A traditional Irish peasant dish; I have not been able to discover the origin of the name. It is very good and comfortable with cold meat. There are two secrets to success in making this extremely simple dish. First the cabbage must be green, dry and finely chopped; it is horrible made with white cabbage. Secondly, the cake must have a crisp dark brown crust on both sides.