Braised Stuffed Cabbage

Ingredients

• 2 small cabbages
• 2 egg yolks
• 6 fresh or 12 preserved mushrooms
• 1 small onion stuck with a clove
• 1 oz. of butter
• 1 dessertspoonful chopped parsley
• 4 oz. breadcrumbs
• 4 pint cf hot water
• a good teaspoonful MARMITE
• seasoning to taste

Method

1. 1

   Remove the outside leaves from the cabbages, cut each in half, and wash well.

2. 2

   Plunge them into boiling water with salt and a small piece of soda, and boil fast for 15 minutes; drain and cool.

3. 3

   Prepare a stuffing with mushrooms, breadcrumbs, parsley, and egg yolks; season to taste.

4. 4

   Mix with butter, fill the cabbages, tie them, and braise in a stewpan with hot water and MARMITE, adding the onion.

5. 5

   Braise gently for about an hour, basting from time to time.

6. 6

   Remove string, dish up, thicken the liquor, and serve hot.

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 9. The excerpt below is the record exactly as published.

BRAISED STUFFED CABBAGE. 2 small cabbages, 2 egg yolks, 6 fresh or 12 preserved mushrooms, 1 small onion stuck with a clove, 1 oz. of butter, 1 dessertspoonful chopped parsley, 4 oz. bread- crumbs, 4 pint cf hot water with a good teespoonfu! MARMITE dissolved in it, seasoning to taste

Cook this with the app: pantry check, scaling, and the assistant.