A Suffolk recipe which dates from 1823. Crusty brown bread (preferably home-made) and butter go well with this supper dish.
Put the cabbage in a casserole with the gammon, butter, stock, lemon juice, seasoning and sugar and bring to the boil. Then simmer gently, closely covered, for 3 hours in a slow
Remove the casserole from the oven. Stir the cabbage well and check the seasoning. Most of the stock should have been absorbed. Before the cabbage is ready, fry the sausages. Heap the cabbage on a dish, stand the sausages against it and serve.
©1980 The Estate of Elizabeth Ayrton