Scottish Rumbledethumps with Sausage

INSTRUCTIONS

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1. Peel the potatoes, cut into pieces and cook in a pan of boiling salted water for 20-25 minutes until tender.  Drain and leave to dry in a colander. 
2. Clean the Savoy cabbage and cut the leaves into fine strips, removing any rough ribs. 
3. Melt 50 g butter in a large pan, then add the cabbage, salt, pepper and cook for 3-4 minutes, stirring occasionally.
4. Add the potatoes, cream, 50 g cheese and the remaining butter and mash everything with a potato masher.
5. Season the mixture with salt and pepper. 
6. Preheat the oven to 200 °C, gas 6.
7. Cut the sausage into small pieces and place in a buttered baking dish (approx. 20 x 30 cm).
8. Cover with the potato mixture then rough up the top with a fork.
9. Sprinkle over the remaining cheese, then bake for about 20 minutes until the cheese is melted and golden.