Step by step recipe:

1. 20 min.
   Prepare 500 g green cabbage (green really is best for this).
   
   Drain thoroughly and leave to wait on absorbant paper.
2. 40 min.
   Wrap the sausages in aluminium foil and cook in the oven at 360°F (180°C) for about 40 minutes.
3. 3 min.
   Rinse, peel and chop 100 g spring onion (scallion).
4. 3 min.
   Melt 50 g butter in a frying pan on medium heat. Add the cabbage and onion.
   
   Salt, pepper and cook gently for 2 or 3 minutes.
5. 2 min.
   Reheat 700 g potato purée in a saucepan on low heat, then add the cabbage and onion mixture.
   
   Finish by adding the chopped chives, then check the seasoning.
6. 
   Serve on hot plates, with a bed of colcannon and the sausages sliced on top.