Saffron Cabbage

• 1 small head cabbage
• 1 pint rich brown stock
• 1 generous pinch</

Shred cabbage and soak in salted cold water for ½ hour. Drain well. Combine in saucepan with beef stock and simmer for 15 minutes, or until half cooked.

Mix saffron with a little water and add to cabbage together with finely-chopped ham, finely-sliced onion, salt, pepper and cayenne.

Stir well and simmer until cabbage is tender, adding a little more stock or water if necessary.<