Last night I cooked a stuffed cabbage for three of us. I haven’t made it for some time, and had forgotten just how good it was (and how unbelievably easy to make!). Use a whole cabbage (savoys are best, but an ordinary round white cabbage will just fine, I used one last night because that was happened to be in the veg. rack). Shred it coarsely, chopping out the stalk, and blanch it for 5 minutes in a pan of lightly salted boiling water. Drain. Meanwhile, butter the inside of a casserole (I have a pot-bellied one from my local pottery which I like, but a shallow one will do.). Put in a layer of cabbage, then some sausage meat plus some dabs of butter, then some more cabbage, then the rest of the sausage, plus some moe dabs of butter, and then another layer of cabbage. Plus some more dabs of butter. Put the lid on, and cook for about 2 - 2 ½ hours at about 170C. Overcooking does not harm it, within reason. You can also cook it in a heavy saucepan on the hob, simmering gently. You need about 1lb of sausage meat to feed 2–3 people, depending on their appetites. You can serve it with a baked potato if you like, but it is fairly hefty on its own! You do not need any additional liquid, because the moisture comes out of the cabbage, plus juices from the sausage meat plus, of course, the butter. You shouldn’t need any more salt if you have cooked the cabbage first in salted water, and use salted butter. Nor do you need pepper if you use a traditional sausage like a Lincolnshire one, which is sufficiently spiced in itself. So there you have it, a great meal, using only three ingredients, if you count the butter (which you should!).