Cabbage, Stuffed

Ingredients

• a sound Savoy cabbage
• two large onions
• one heaping tablespoonful of butter
• 1 lb. of sausage-meat, or 1 lb. of fresh pork
• one tablespoonful of chopped parsley
• two raw eggs
• Yz lb. of bacon
• half a pint of broth

Method

1. 1

   Cut out the root and remove one leaf from around the cabbage.

2. 2

   Cook in salted boiling water for ten minutes, then drain and plunge into cold water.

3. 3

   Scoop out the heart to make a bowl for stuffing.

4. 4

   Cook onions in butter, add chopped heart, sausage-meat, parsley, salt, pepper, and eggs.

5. 5

   Stuff the cabbage, tie it, and place it in a brazier with bacon and broth.

6. 6

   Cook for one and a half hours, basting occasionally.

7. 7

   Remove, sprinkle with breadcrumbs, strain gravy over, and bake for thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 461. The excerpt below is the record exactly as published.

Cabbage, Stuffed VEGETABLES Carrots sage. Over all place the other half of the kraut, and add a little water occasionally to moisten it. Cover the saucepan closely, and let the con- tents stew gently till the sauerkraut is soft. When cooked enough, take out the meat. Let the kraut stew half an hour longer, then place the meat again in the kettle to get quite hot. Stir the kraut now and then with a wooden spoon, and take care that it does not burn. What is left over of the sauerkraut is good warmed up on the following day or a day or two after ; it may be served with some other meat. It is to be observed that sauerkraut can hardly be cooked too much. It requires at first from two and a half to three hours' stew- ing. Cabbage, Stuffed. — Cut out the root and remove one leaf all around a sound Savoy cabbage. Wash, and in a kettle of salted boiling water cook ten minutes; drain, plunge in cold water ; drain again, and squeeze the water off. Scoop the heart out, making it a bowl-like shape inside to receive the stuffing ; chop fine two large onions, and put them in a small saucepan with one heaping table- spoonful of butter; cook four min- utes, tossing them so they do not brown ; chop fine the heart of the cabbage ; add the onions and I lb. of sausage-meat, or l lb. of fresh pork, half lean, half fat, and chopped fine. Add one table-spoonful of chopped parsley, season with one teaspoonfid of salt, one salt -spoonful of black pepper ; mix everything well ; add two raw eggs and mix well again. Stuff the cabbage tightly clear to the top ; clo.se it with two of its leaves and tie it well. Cut in thin slices Yz lb. of bacon, cover the bottom of a brazier with them, and put the cab- bage in. Pour in half a pint of broth

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