Serves 4

10 large cabbage leaves

700 g (1 1/2b) potatoes, cooked and mashed

4 oz (100 g) runner beans, sliced

2 leeks, sliced

4 oz (100 g) cabbage, sliced

3 eggs, beaten

300ml (1/2 pint) fresh milk

3 oz (75 g) English Cheddar, grated

freshly ground pepper

2 tablespoons fresh sage, chopped

1. Remove thick stems from large cabbage leaves. Cook in boiling water until tender.

2. Butter a 25.5 cm (10 inch) shallow oven proof dish, line with potato then cabbage leaves leaving them hanging over the edge.

3. Cook remaining vegetables in boiling water until just tender.

4. Fill the cabbage lined dish.

5. Mix eggs and milk, add the cheese, pepper and sage. Pour over vegetables.

6. Fold cabbage leaves over the top.

7. Bake at 190°C(375"F) Mark 5 for 30 minutes

Serve hot.

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