Method

• Preheat the oven to 160C Bring a large pot of lightly salted water to the boil
• Carefully remove the outer leaves of the cabbage keeping them in one piece if possible
•   You will need around 10 good sized leaves
•   Remove with a knife the thick core that runs through part of the leaves and discard
• Plunge the cabbage leaves into the boiling water and cook for 3 minutes or until just tender
•   Drain and pat dry with cloth
• Line a 20-26cm cake tin or fry pan with tin foil, lightly brush with oil
• Line the tin with the cabbage leaves, slightly overlapping to ensure there are no holes
• You will need to reserve 2-3 leaves for the top
• Season the leaves lightly with salt and pepper
•   Begin by layering the potatoes evenly and neatly around the base of the pie, follow with a few onions and a sprinkle of cheese, repeat with more potatoes, onions and cheese, season and continue until all the mix is used
•   I finish with a potato round
• Drizzle over about 1 tablespoon of olive oil over the potatoes
•   Cover the top with overlapping cabbage leaves and if need be place reserved leaves over to completely encase the pie
•   Cover with foil and press lightly down on the pie to flatten a little
• Bake for 45 minutes and then pull back the foil and return to the oven to colour up for further 15 minutes
• It is cooked when a skewer goes easily through the potatoes
• Remove from the tin and foil, cut into wedges and enjoy whilst hot