I bought a very small cabbage and shredded it in the FP. It's remarkable
the volume that results. I used a large Emile Henry lidded pot and
layered cabbage, onion + garlic and sausage meat, finishing with cabbage
followed by a glug of white wine. Baked at 300F for about 2 hours.
Really tasty and I enjoyed it with a glass of NZ pinot noir.