Cabbage Cake with Sausage

This recipe is from a Catalan cookbook—it’s made with white butifarra sausage, composed of lean pork and fat pork belly, and flavored with cinnamon, nutmeg, cloves, marjoram, and cayenne. Toulouse sausage seasoned with the same aromatics substitutes well, and so does fresh sausage from the butcher. Double blanching makes the cabbage lighter and easier to digest. The cake is perfectly cooked when the outside is crusty and the inside soft, like a puree. Serve with thinly sliced country