Whole Slow Roasted Cabbage Cake

Preheat oven to 150°C. Remove loose outer leaves of cabbage, then place cabbage in a large ovenproof pot or casserole to fit snugly. Add enough water to fill pot one-third full.

Scatter over butter and sprinkle with 1 tsp salt, then bring to the boil on the stove top.

Cover with baking paper, then with a lid, and bake, checking every couple of hours and adding more water if needed, until cabbage is soft and you can easily put a knife through it around 4.5 - 5 hours

Remove lid and baking paper and continue cooking until top of cabbage is deep golden brown (20-30 minutes). Transfer cabbage to a serving plate and keep warm.

Reduce cooking liquid over high heat on stove top until it's a thick and shiny sauce (20-30 minutes).

Slice cabbage into wedges like a cake and serve with sauce spooned on top with a dollop of sour cream.