Preheat the oven to 160c.

Grease the bottom and sides of a round, roughly 8" ovenproof dish, with a lid

Bring a large pan of unsalted water to the boil. Throw in the shredded cabbage and cook until just tender but still bright green.

Drain and plunge into cold water.

Put a third of the cabbage (squeezing out the water first) in the bottom of your dish. Season well and dot with vegan butter.

Add half the vegan sausages, flattened with the palm of your hand, to make a sausage layer.

Repeat, using up all the sausages, remembering to season the layers of cabbage, and ending with a layer of cabbage (you can now add a layer of sliced potatoes if you want).

Dot the final layer of cabbage with butter, cover with greaseproof paper, and replace the lid.

Bake in the oven for at least 1 hours but will happily sit there for 2.

Serve with some simple boiled vegetables. The cabbage and sausage will produce a delicious liquor which can be poured over everything else.