Cabbage Rolls

Ingredients

• a medium-sized head of cabbage
• 2 ounces bread
• V^ tablespoonful butter
• 1 tablespoonful fine-chopped onion
• 4 ounces sausage meat
• 1 egg
• Vs teaspoonful thyme
• Y4 teaspoonful nutmeg
• 1 cupful white broth
• 3 thin slices of salt pork
• 1 small sliced carrot
• 1 sliced onion

Method

1. 1

   Remove outer leaves from cabbage, cook in boiling water for 10 minutes, drain and cool.

2. 2

   Prepare forcemeat with soaked bread, butter, onion, sausage meat, seasonings, and egg.

3. 3

   Divide forcemeat among cabbage leaves, roll up, and tie.

4. 4

   Place in a pan with salt pork, carrot, onion, and broth, cover with buttered paper, and bake for 40-50 minutes, basting frequently.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 319. The excerpt below is the record exactly as published.

1 tablespoonful fine-chopped onion, the fine-minced white of the boiled egg, mix all together ; add Idst 2 tablespoonfuls of whipped cream (or 1 tablespoonful unsweetened condensed milk) and 1 tablespoonful fine-chopped parsley. Serve with boiled asparagus either hot or cold. Asparagus with Peas. — Peel 1 bunch of asparagus and cut the tender parts into 1-inch pieces; place in a saucepan, cover with boiling water, add 1 teaspoonful salt, and boil till done. At the same time put 1 pint of young green peas in a saucepan over VEGBTABLBS. 477 the fire, add 1 teaspoonful sugar, cover with hoiling water, boil till tender and nearly dry. Melt in another saucepan 2 ounces butter, add 1 tablespoon! ul flour, stir and cook 3 minutes ; add iVt cupful asparagus water, cook and stir a few minutes ; mix the yolks of 3 eggs with Ys cupful cream, add it to the sauce, stir until hot, not allow- ing it to boil. Drain the asparagus on a sieve, drain also the peas ; place them in a hot dish, pour over the sauce, and serve. Asparagus^ Stewed. — Cut 1 bunch of peeled and well-washed asparagus into Ys-inch pieces, place them in a saucepan, cover with boiling water, add Ys tablespoonf ul salt, and boil till tender. In the meantime melt 1 tablespoonful butter, add Yt tablespoonful flour, stir and cook 3 minutes; add 1 cupful of asparagus water and Y» cupful milk, cook 5 minutes ; drain the asparagus and put it in the sauce, return it for a few minutes over the fire, then pour it over 6 small slices of buttered toast Asparagus^ Fried. — Season 1 bunch of cooked asparagus with 1 even teaspoonful seasoning salt, dust with flour, dip in beaten egg, and roll in fine sifted bread crumbs. Place Yt ounce lard and Ys ounce butter in a frying pan over the fire ; as soon as hot put in as many asparagus pieces as will conveniently go into the pan, fry light brown, and serve on a hot dish. In place of lard, beef fat may be taken. Asparagus Salad. — See my book Desserts and Salads, recipe 866. CABBAGE, Ero. Creamed Cabbage. — Remove the outer leaves from a medium- sized head of cabbage, cut the head into quarters ; core, wash, and place the cabbage in a saucepan, cover with boiling water, add 1 tablespoonful sugar, and boil till done ; add Yb tablespoonful salt, draw the saucepan to side of stove, let simmer 10 minutes. Fifteen minutes before serving melt 1 tablespoonful butter in a saucepan, add 1 tablespoonful fiour, stir and cook 3 minutes ; add 1 pint of 478 VEGETABLES. hot milk, 1 even teaspoonful salt, 74 teaspoonf al white pepper, 000k 5 minutes. Drain the cabbage on a sieve, place it in a hot dish, pour the sauce over, and serve. Cabbage Rolls. — Remove the outer leaves from a medium- sized head of cabbage, cut out the root and heart ; place the cab- bage in a saucepan over the fire, cover with boiling water, cook 10 minutes ; drain on a sieve and rinse off with cold water, then divide the leaves into 6 parts, season with salt and pepper, and set aside until following forcemeat is prepared : Soak 2 ounces bread 10 min- utes in cold water, inclose and press out in a towel. Place a saucepan with V^ tablespoonful butter over the fire, add 1 table- spoonful fine-chopped onion, cook 5 minutes without browning; add the bread, stir and cook 3 minutes; remove, and when cold add 4 ounces sausage meat, Ys even teaspoonful salt and the same of pepper, 1 egg, Vs teaspoonful thyme, and Y4 teaspoonful nutmeg; divide this equally over each part of cabbage, roll up, and tie with a string. Lay 3 thin slices of salt pork in a pan large enough to receive the rolls, add 1 small sliced carrot and 1 sliced onion ; put the rolls on top, add 1 cupful white broth

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