Petits Choux & la Lorraine

Ingredients

• 2 small well washed and trimmed spring cabbages
• a mixture composed of sausage meat, chopped ham, savoury herbs, chopped suet, bread-crumbs, and mix with beaten egg
• 3-4 table-spoonfuls of brown sauce
• moisten with rich stock
• braise for 20 minutes

Method

1. 1

   Blanch cabbages, select leaves, prepare filling, roll and wrap in leaves.

2. 2

   Place in pot with mirepoix, moisten with stock, braise, add sauce, and serve.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 15. The excerpt below is the record exactly as published.

Petits Choux & la Lorraine. (Stuffed Cabbage Rolls.) Blanch 2 small well washed and trimmed spring cabbages, divide each and select the best leaves, placing two or three together and lay out flat. Have ready a mixture composed of sausage meat, chopped ham, savoury herbs, chopped suet, bread-crumbs, and mix with beaten egg. Make this up into rolls and wrap up each with the cabbage leaves, tie with a small piece of string and place in an earthenware stewing pot contain- ing a mirepoix of bacon, carrot, and onion. Moisten with rich stock and braise for 20 minutes. Remove the fat and add 3-4 table-spoonfuls of brown sauce

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