Cabbage Sausages

Ingredients

• 1 head of white cabbage
• 1 onion
• 1/2 lb. chopped pork
• Salt, pepper
• 1/2 lb. of bacon
• Left-over gravy or
• 1 pt. of false gravy

Method

1. 1

   The whole head of cabbage is boiled until half done in salt water.

2. 2

   The outer leaves are then carefully taken off and some of the mixture of chopped pork, salt and pepper put on each leaf and the leaf is rolled or wrapped around it and tied with string.

3. 3

   The bacon and onions are cut into small pieces and fried, then these little cabbage sausages are fried in it to a nice brown color.

4. 4

   The gravy is poured over them, the pan is covered and the sausages stewed for 1.5 to 2 hours, the string removed and served.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 40. The excerpt below is the record exactly as published.

% lb. chopped pork Salt, pepper % lb. chopped veal 1 tbsp. of butter 1 egg % tbsp. of grated onion Preparation: The pork ribs which have been salted for several days are cut into pieces, washed, dried and fried on both sides in hot butter, then put into a pot, the sauerkraut on top. (If the sauerkraut is too sour, soak it in water and drain). Add Y^ lb. of butter, apples, white wine and sugar, cover and cook slowly for 2 hours. When it gets too dry, pour in some water. The Meat Dumplings : The chopped pork and veal, soaked roll, egg, 1 tablespoonful of butter and onion are mixed well. Shape into dumplings and fry well done in the butter in which you fried the ribs. Arrange the sauerkraut in the middle of the platter, the ribs around it and the dumplings piled on top in a heap. Then serve. If you cannot get wine, omit it. No. 25— SAUSAGE. Quantity for 6 Persons. 2 % lbs. marbled pork Vz tsp. of cloves Salt % tsp. of thyme % tsp. of white pepper Preparation : The meat is ground three times or chopped very fine, then mixed well with tihe spices, filled into casings made from hog intestines and fried while fresh. No. 26— FRIED SAUSAGE. 2% lbs. of sausage Salt, pepper 2 tbsps. of lard 1 cup of bouillon or water 1 small onion % tsp. of meat extract 1 tbsp. of flour Preparation: The sausage is fried slowly in the hot lard until brown, then take it out and put the sliced onion into the — 88— same lard, add the flour, brown it, add water or bouillon, meat extract, if you have it, salt and pepper and cook. Pour this strained gravy over the sausage and serve- No. 27— SAUSAGES. Quantity for 6 Persons. % lb. lean pork 1 pinch of white pepper % lb. fat pork from the loin 2 casings of sheep intestines Salt Preparation: Meat and fat are chopped fine or ground 3 times, salted and peppered, filled into the casings and formed into lengths of sausages. You can improve the sausage by adding chopped truffles. No. 28— FRIED SAUSAGES. Quantity for 6 Persons. 1 lb. of sausages 1 cup of grated rolls 2 whites of eggs Salt, drippings or butter % cup of flour Preparation: The sausages are salted, dipped into white of egg, flour and bread crumibs and fried in hot drippings or butter to a nice brown color. They are nice with vegetables. Remarks: You can prepare them like No. 26 and omit tihe bread crumibs. No. 29— WHITE CABBAGE PIE WITH PORK. Quantity for 6 — 8 Persons. 1 head of white cabbage Salt % lb. chopped pork 1 pinch of peppe % lb. chopped beef 2 tbsps. of butter or drippings 2 eggs Preparation : Remove the outer leaves and the core of the cabbage and boil until tender in salt water. Mix well the chopped pork and beef, butter, eggs, salt and pepper. Butter a pudding-mold, drain the salt water from the cabbage and put in layers of cabbage and meat; repeat 3 times until all is in, the cabbage being on top, then close the mold, put it in a steamer over a kettle of boiling water and boil for 2 hours. Dump on a dish or platter after draining off the brotlh. For the Gravy : Stir 5 rolled crackers with 1 tablespoon- ful of butter, salt, pepper, add the broth and boil. If it gets too thick, add some bouillon or water; stir in 2 yolks of eggs and serve with the pie. Remarks : For the filling you may take pork only and for gravy thickening use flour instead of crackers. — 89 — No. 30— CABBAGE SAUSAGES. Quantity for 6 Persons. 1 head of white cabbage 1 onion % lb. chopped pork Left-over gravy or Salt, pepper 1 pt. of false gravy

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