This is a traditional vegetable accompaniment from the Welsh Marches.
1 Kilogram White cabbage, very finely shredded (2 1/4 lb)
25 Gram Butter (1 oz)
1 Medium Onion, very finely chopped
50 Gram Sultanas (2 oz)
Salt and pepper
4 Medium Eating apples, peeled and quartered
1 Tablespoon Fresh parsley, finely chopped
2 Hard-boiled eggs, shelled and quartered
Blanch the shredded cabbage for 2 minutes in boiling water, then drain and set aside. Melt the butter in a flameproof casserole dish and cook the onion gently until soft. Remove the onion, mix it with the cabbage and add the sultanas. Season to taste.
Put the apples into the bottom of the casserole dish in which the onion was cooked; put the cabbage mixture on top and press down well. Cover closely with foil and then with the lid of the casserole and cook very gently on top of the cooker for 15 minutes. Transfer the cabbage cake to the oven at 200 °C / 400 °F / Gas 6 for 40 minutes.
Turn out the cabbage cake on to a hot dish by running a knife round the sides of the casserole and turning it upside down. Sprinkle with parsley and arrange the eggs like a flower on the top