A 600 year old recipe, still served in Pubs in England.

Crumble 1 1/2 cups cold sausage, re-fry while cooking 2 1/2 pounds cabbage, about 5 minutes, in rapidly boiling water. Take out cabbage and chop until you have equal amount with sausage.

Also make white sauce, with about 2 cups milk, 4 tablespoons flour, season with salt, pepper, 1 or 2 drops of Tabasco, dash only of garlic powder. Mix all together, put in 9 x 13 inch baking dish. Cover with homemade or French bread crumbs, bake at 250 degrees until the sausage bubbles and squeaks up through the crumbs. A one-dish meal with well-ripened Brie for dessert.