* Two thirds of a small Savoy cabbage, tender leaves, finely chopped.
* A Chicken stock cube
* 6 scant teaspoons of blackcurrant jam
* 2 125g balls of Mozzarella cheese
* 150g Salami, sliced fairly thinly and then chopped
* A handful of Panko Breadcrumbs
* Fresh Parsley, chopped
* Olive oil

===Method===
* Blanch the chopped Cabbage for 4 minutes in Boiling water to which the Stock cube has been added.
* While the Cabbage is cooking, drain the mozarella, tear it into small pieces and allow it to drain over a Sieve to remove excess water.
* Drain the Cabbage
* Oli the Baking tray / dish with Olive oil
* Spread the chopped Cabbage into the dish and sprinkle with chopped Parsley and Black pepper.
* Layer the Mozzarella and Salami, leaving a layer of salami on the top. We like crispy salami!
* Top with Panko Breadcrumbs and a quick Spray of Olive oil.
* Bake for about 40 minutes, checking after 25.

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