A head of York cabbage finely chopped stalks and all
two good onions peeled and finely chopped
Cloves of garlic finely chopped  ... Beef dripping
A pressure cooker and a gas ring

A good blob of dripping is gently melted in the cooker with the lid off.  The fat when melted is swirled around to grease the whole inside of the pot before adding all the veg. and putting on the lid and the weight. The pot is then out on a very low gas setting and given about twenty minutes to raise a head of steam and let it off.  You'll know when it hits high dough as it will tell you. The gas is then turned off and the pot left to cool down for a minimum of twenty minutes. I use a kitchamajig to serve out portions into hot bowls and serve it with buttered sourdough.