Stuffed Cabbage
From The Times cook book, no. 2, 1905
Serves 4
Useful for utilizing cold meats.
Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 157. The excerpt below is the record exactly as published.
STUFFED CABBAGE. (Original.) Emilia Dundberg, 2400 S. Flower st., Dos An- geles.— Take a large, fresh cabbage, and cut out heart, fill vacancy with stuffing made of cooked chicken or veal chopped very fine, highly seasoned and rolled into balls with yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.