Potato, Cabbage, and Black Sausage Cake

Preparation

1. Sweat the onion cut into julienne strips over low heat in a little oil until it becomes translucent, approximately 10 minutes.
2. Remove the skin from the sausage and cut it into small cubes of about 1 cm.
3. Add the blood sausage cut into small cubes and sauté it over medium heat for about 5 minutes.
4. Midway through the sautéing, add a small glass of Port wine and allow the alcohol to evaporate completely, for about 3-4 minutes.
5. Place cling film at the bottom of a plum-cake mold so that it overhangs one of the sides of the mold, thus making it easier to unmold afterward.
6. Pour the onion and sausage mixture into the mold, spread it evenly and press down with a spatula to achieve a flat surface.
7. Cover it with the remaining plastic wrap and let it cool slightly until it reaches room temperature, about 20-30 minutes.
8. Once cool, place it in the refrigerator until the next day or for a minimum of 4 hours to allow it to set.
9. The next day, clean some cabbage leaves and carefully remove the central vein.
10. Blanch the cabbage leaves for 5 minutes in salted boiling water, then transfer them to a bowl of cold water to stop the cooking.
11. Drain the cabbage leaves and set them aside.
12. Peel and slice the potatoes into thin slices, about 2-3 mm thick.
13. Remove the mold from the refrigerator and take out the onion and sausage bar as a whole (taking care not to break it). Keep it cool.
14. Now pour a drizzle of cream into the bottom of the mold, covering the entire base.
15. Place a thin layer of sliced potatoes, slightly overlapping to ensure full coverage.
16. Sprinkle a pinch of salt and a bit of ground black pepper over the top.
17. Evenly sprinkle a little grated cheese over the layer of potatoes.
18. Repeat steps 14, 15, 16, and 17, ensuring the layers are well defined.
19. Repeat steps 14, 15, 16, and 17, following the same procedure.
20. Now add 2 layers of blanched cabbage leaves, ensuring they are well spread out.
21. Repeat only steps 14, 16, and 17 (without the potato slices) over the cabbage leaves.
22. Repeat only steps 14, 16, and 17 (without the potato slices), creating a lighter layer.
23. Finally, place the onion and sausage log on top and repeat the sequence of steps 14, 15, 16, and 17.
24. Place the mold in the preheated oven at 180ºC for 50 to 60 minutes, until the mixture is well set and the cheese is gratinated.
25. If the grated cheese on the top layer is browning too much, cover it with aluminum foil to prevent burning.