Cabbage Pudding with Tomato Sauce

Ingredients

 * 25g/1oz Fresh Breadcrumbs
 * 240ml/8fl.oz. Milk
 * 1 medium Savoy Cabbage, shredded
 * 1 Onion, chopped
 * 1 tbsp Butter
 * Salt and Black Pepper
 * 2 Eggs, beaten
 * 50g/2oz freshly grated Parmesan Cheese
 * 1/4 teasp freshly grated Nutmeg

For the Tomato Sauce
 * 2 tbsp Olive Oil
 * 400g/14oz tinned chopped Tomatoes
 * 2 teasp Ground Cinnamon
 * 1 tbsp freshly chopped Parsley
 * 1 tbsp Red Wine Vinegar
 * A dash Hot Pepper Sauce
 * Salt and Black Pepper

Directions

 * 1) Preheat the oven to 200C, 400F, Gas Mark 6 and place the breadcrumbs in a mixing bowl, add the milk and leave to soak.
 * 2) Meanwhile, and place the cabbage in a large saucepan, add a small amount of boiling salted water cover and cook for 5 minutes.
 * 3) Meanwhile, heat the butter in a frying pan, add the onion and sauté until golden.
 * 4) Drain the cabbage and place in a large mixing bowl together with the onion, salt, pepper, eggs, soaked breadcrumbs, Parmesan cheese, and nutmeg to the cabbage and mix well.
 * 5) Transfer the mixture to a shallow baking dish and bake for 20 minutes or until the custard is set. Remove from oven.
 * 6) Meanwhile, make the tomato sauce by heating the oil in a saucepan until very hot. Add the tomatoes, cover the pan immediately cook for a few minutes until the oil is no longer spitting.
 * 7) Add the cinnamon, parsley, vinegar, hot pepper sauce, salt and pepper partially cover and simmer over low heat for 10 minutes. Keep warm.
 * 8) Serve the cabbage pudding very hot with the tomato sauce poured over the top.