Cabbage Stuffed

Ingredients

• a nice medium-sized head of cabbage
• Ys tablespoonful salt
• 2 sliced onions
• 3 dices of salt pork
• 1 pint white broth

Method

1. 1

   Prepare forcemeat as in the previous recipe.

2. 2

   Cook cabbage in boiling water with salt for 10 minutes, drain, cool, and open leaves.

3. 3

   Fill with forcemeat, tie securely, season, and place in a pan with onions, salt pork, and broth.

4. 4

   Cover and cook until done, basting frequently.

5. 5

   Serve on a hot dish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 320. The excerpt below is the record exactly as published.

a nice medium-sized head of cabbage, cut out the root, place the cabbage in a saucepan, cover with boiling water, add Ys tablespoonful salt, boil 10 minutes ; then drain and cool th6 cabbage in cold water ; remove and drain off all the water, then open the leaves and put the forcemeat between them, tie securely with a cord so that the forcemeat can not escape ; sprinkle over Ys tablespoonful salt and 1 even teaspoonful pepper, cover the bottom of a round deep pan with 2 sliced onions, 3 dices of salt pork

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