Stuffed Cabbage

Ingredients

• Take one large solid cabbage
• 1 pound of round steak
• 1/2 lb. of pork
• 2 boiled potatoes
• 2 eggs
• season with pepper and salt
• 1 tablespoon of butter
• add water when needed

Method

1. 1

   Clean cabbage, cut out inside to 1 inch thickness.

2. 2

   Grind meat and mix with eggs, potatoes, and enough milk or water to make soft.

3. 3

   Fill cabbage, cover with a leaf, and tie.

4. 4

   Brown butter in kettle, add cabbage, and cook slowly for 2 hours.

5. 5

   Remove cabbage, thicken liquid with flour, add cream or sweet milk, and pour over cabbage.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 20. The excerpt below is the record exactly as published.

Stuffed Cabbage. 'J^ike one lai-ge solid cahhage, clean it of all green' leaves, cut out the inside to 1 inch thickness, but do not make too large a hole at the top. Take 1 pound of round steak, or ^y lb. of round steak and } a llj. of pork, and grind fine, 3^olk& of 'i eggs. 2 l)oiled ))otatoes and enough milk or wattM" to make it. soft. Season with ])ep|)er and salt. Fill the cabbage with this, cover the top with a leaf and tie the whole head with a string. Brown a tablespoon of butter in the kettle, put in the cal)l)age and add watei' when needed to ju'event burning. Cook slowly for 2 •i'oui's. liemo\-e the cahhage. thicken the li(pn(l in kettle with flour and add cream 01- sweet milk and poui' oxer cabbage. Mrs. J. AV. JocT-riM. Stuffed Green Peppers. Two cu])s of cho|)peil chit-ken oi' veal, cup of bivad crumbs, salt and pepper to taste and hind with 'i beaten eggs. Cut off the stem from sweet green peppers and i-emove seeds, hll with meat and stand in l)aking dish : put water and bits of butter i]) bottom of pan atui haste frerpiently. l^ake I houi'. j\ri;s. A. J. YuNGi:iLUTH. Cabbage Rolls. Put 2 pouiids of I'ound steak thi-ough the meat chopper, also 1 small onion, season with pe|)pei- and salt. Poui- boiling water over about a dozen cabbage leaves, cover ami let stand about o minutes, then drain, |)ut a large tablespoonful of the meat in each leaf, roll up ueatly and fasten wiih a tooth))ick, place in pan, dot each roll witii a hit of hutter. add a little water and bake from 30 to 45 minutes. Mrs. Edward J. Butler. Macaroni Timbales. One aiul one-half cups milk, t^ cu])s stock. G tablespoons flour, 6 tablespoons hiiltej-, 2 teaspoojis salt, pepper, ;! cups cold cooked meat, 2 eggs

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