Cabbage Millefeuille

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Cabbage		1
Onion		1
Carrot		1
Garlic		1 clove
Minced pork		300g
Sausages		3
Ricotta cheese		2-3 tbsp
Egg		1
Bay leaf		1
Salt & pepper		as required
Butter		as required

Method

Prep

30min

Cook

Chop the bottom 1cm off the cabbage and remove the leaves one at a time.

Boil the leaves in salted water until soft then put straight into cold water and pat dry.

Put the finely chopped onions, carrots and garlic into a bowl.

Add the minced pork, the inside of the sausage, ricotta cheese and salt & pepper and mix well.

Add the beaten egg a bit at a time and mix well to make a firm consistency.

Prepare a 20cm diameter cake tin:rub the butter on the inside and put a baking sheet on the bottom. Rub this with butter too.

Place the bay leaf at the bottom of the tin and some cabbage leaves from Step 2. Put a third of Step 5 on the top and spread evenly over the cabbage.

Repeat until the tin is full, ending with cabbage leaves on the top. Spread the top layer with butter.

Cover with foil and put in the centre of a preheated oven 180C and bake for one and a half hours.

Remove the foil for the last 20 minutes and allow to brown nicely.

Remove from the oven and allow to cool. Remove from the tin and serve, cutting it at the table.

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