Cabbage, Stuffed
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for three or four persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 282. The excerpt below is the record exactly as published.
Cabbage, Stuffed. — Choose a good- sized firm young cabbage. Wash it thoroughly, and lay it in water, to which has been added a table-spoonful of vinegar. Let it remain for half an hour, then di-ain it, cut off the stalk, and scoop out the heart, so as to make a tpace for the stuffing, which may be made of sausage- meat, mixed with chestnuts cut small
Cook this with the app: pantry check, scaling, and the assistant.