These are kidneys that are not often seen on menus. The flavour is not as strong as other kidneys and the texture is also different.
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Firstly prepare the potatoes, peel and slice the potato into very thin slices of about 2-3 mm.
Line a Victoria sandwich tin with non-stick baking paper. Layer the potato into the dish making sure that you season each layer with salt, pepper and sage. Fill the tin and spoon over with melted butter.
Bake in a moderate oven for about an hour.
Meanwhile prepare the kidneys by removing any skin or sinew, then slice into pieces of about a centimetre in thickness.
Wash and shred the cabbage finely and cook in lightly salted boiling water.
Fry the kidneys in butter and oil then add white wine, gravy and cream boil up but do not overcook the kidneys.
To serve press the potato to squeeze out any of the excess butter then turn onto a cutting board and cut into quarters.
Place the potato on plates top with the drained cabbage and arrange kidney on top spoon with the sauce and serve.
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