Stuffed Cabbage
From Soyer's standard cookery, 1912
Serves 4
Serve with fried potatoes or potato croquettes.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 90. The excerpt below is the record exactly as published.
a large parboiled cabbage. Stuff with a forcemeat made of minced odds and ends of meat or fish, a little bacon, breadcrumbs, or cold boiled rice, bound with the yolks of two eggs and sea- soned with onion, herbs, etc.
Cook this with the app: pantry check, scaling, and the assistant.