Choose 7 of the largest, nicest outer cabbage leaves and wash them. Bring a large pan of well-salted water to the boil then blanch the chosen leaves for 2 minutes. Use a slotted spoon to lift the leaves out, keeping the water. Rinse the leaves briefly with cold water and blot on a clean tea towel.

Cut the rest of the cabbage into quarters and bring the water back to the boil. Cook the cabbage in the boiling water until the leaves are tender, but the stem still firm – about 5 minutes. Drain the cabbage and, once cool enough, squeeze out any excess water. Cut away the stem, chop the leaves roughly, put in a bowl and dress with the olive oil, a knob of butter, salt and pepper and some fennel seeds, if you like. Squeeze the sausage meat from the casing.

Butter a 20cm-round ovenproof dish. Choose the nicest leaf from the seven you saved and put it at the bottom of the dish. Now arrange the other six so they cover the sides of the dish, overlapping a lot and hanging over the edges.

Now, for the layers. Press a third of the dressed cabbage mixture into the bottom of the leaf-lined dish. Then make a layer with half the sausage meat, pressing it down firmly. Repeat the process ending with a third layer of cabbage leaves. Fold over the overhanging cabbage leaves and cover to make a neat parcel.

Dot with a little butter and bake at 180C for an hour. When ready, let the cake sit for 5 minutes before inverting over a plate carefully, as there will be hot juices.