Heat oven to
350F (175C). Grease a glass baking dish about 13 x 9 x 2 inches (33 x 23
x 5cm). Put sausages in heavy skillet and add a little boiling water.
Simmer until water evaporates, then fry sausages until well browned and
cooked through. Cut each sausage in 3 pieces. Put cabbage in a single
layer in a large saucepan while sausages are cooking. Add enough boiling
water to about half cover cabbage pieces. Cover pan and cook gently just
until tender, about 20 minutes. Lift out cabbage pieces and chop the
cabbage coarsely. Put a layer of cabbage in the prepared baking dish,
top with the sausage pieces and then the rest of the cabbage.
Melt 3 tbsp
butter in saucepan. Sprinkle in flour, salt and pepper and let bubble.
Remove from heat and add milk all at once. Stir to blend and return to
moderate heat and cook until boiling, thickened and smooth, stirring
constantly. Pour over cabbage sausage mixture slowly so it runs all
through the meat and vegetable. Combine bread crumbs and 3 tbsp melted
butter and sprinkle over top. Bake 30 minutes or until crumbs are brown
and sauce is bubbling well. Serve immediately.