1 large savoy cabbage – outside woody leaves removed
4 ‘banana’ shallots (the long ones) – peeled and finely chopped for the stuffing
1 clove of peeled and finely diced garlic
1tsp fresh thyme leaves
3 good size real pork sausages - skins removed
chicken ‘offal’ from above + 50g cleaned chicken livers (or if the offal’s not available use 125g of cleaned chicken livers instead)
100g streaky bacon, roughly chopped
75g white bread crumbs
1 whole egg
1tsp fresh black pepper
2tsp green saffron vadagam spices
25g finely chopped fresh curly parsley
50-100g unsalted butter for frying
Take a 175mm, 7in flan or pie tin. Peel about 10 of the largest bright green leaves from the cabbage, blanch them in rapidly salted boiling water for no more than 60 seconds, then pop into a bowl of ice-cubes.
Next, slice the remaining cabbage into very thin strips, a chiffonade if we’re being all posh!
Sweat the sliced cabbage ‘chiffonade’ gently in 50g of butter for around 5 minutes, then take off the heat allow to cool completely
Take the cleaned chicken livers, chop them roughly and using the same pan as the cabbage, quickly fry until they’re just lightly browned
Pop into a separate bowl
Then in the same pan, add the streaky bacon, the garlic, the chopped shallots, thyme and spices and cook for 3-5 minutes,
Then, add the breadcrumb, cook for a further 2-3 minutes adding more butter as required
Now, scrape the fry pan out into a bowl, add the liver mix, mix all gently but well together
Add the sausage meat and the egg to bind so the mix should not be too wet.
To assemble the cabbage
Take the blanched leaves, remove the hard central spine of the leaves, then layer the base of a buttered flan dish so that they overhang well.
Put half the cabbage, then the meat mix into the dish then cover with the remaining ‘chiffonade’ press down gently, place one large leaf over the mix then fold over the other leaves so you have a neat 'pie',
Cover with a sheet of grease-proof, then foil and place into a ‘bain marie’ with enough water so as the water goes half way up the side of the flan dish.
Roast for 45-55minutes at 180°C, gas mark 4.
Rest covered for 10 minutes, then turn out on to a serving plate and cut into wedges
NB: any left-over cabbage cake is great as a snack enjoyed at room temperature
Serve immediately with the chicken and maybe a nice pilau rice and croutons spread with Green Saffron Mango chutney.