Boil the shredded Cabbage for 15 minutes in a Cauldron Saucepan - set aside but keep the Cabbage water.

Peel the 2KG of Maris Piper Potatoes and then water wash in Cold water within a large metal Mixing Bowl and then add those peeled raw potatoes too the Cabbage water, add more Cold tap water and then boil mainly on the lowest hob heat for One hour.

Combine the cooked potatoes with the cooked Red Cabbage in a large metal Mixing Bowl - add 4 heaped teaspoons of Coarse Sea Salt. Place Clingfilm over the top of the Mixing Bowl - allow too cool and then store in the Fridge.

Boil 700g of peeled Maris Piper Potatoes in Cold tap water within one's non-stick Wok etc. for 15 minutes, then drain the water away down the kitchen sink and then add 4 tablespoons Olive Oil too the cooked potatoes in the Wok and then add 1/3 of your cold cooked Cabbage and cooked Potatoes mix and then heat up in the Wok on mainly the lowest hob setting for 30 minutes.

Serve half on a Dinner Plate and then heat up the other half later - within the Wok. Season with Black Pepper and Salt. Grinds of Black Peppercorns or the Grinder of Black Pepper, can use Ground Black Pepper, but the taste of that Black Pepper might not come through - must be careful not to use too much. Did gently shallow fry Sausages for 20 minutes and then chopped them up and added them to the Bubble and Squeak.