Stuffed Cabbage

Ingredients

• two medium-sized solid cabbages
• one-half pound of raw, lean veal
• one-half pound of fat pork
• the yolks of four eggs
• a quart of broth
• one glass of Sherry wine
• two ladlefuls of brown sauce

Method

1. 1

   Remove loose leaves from cabbages, soak in salted water, then parboil.

2. 2

   Make forcemeat with veal and pork, season and mix with egg yolks.

3. 3

   Fill cabbages with forcemeat, wrap in pork, tie, and cook in broth and Sherry for two hours.

4. 4

   Serve with brown sauce.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 131. The excerpt below is the record exactly as published.

Stuffed Oabbage Select two medium-sized solid cabbages. Remove the loose leaves, wash carefully, and soak them in salted water for one hour. Then parboil for fifteen minutes. Cool in fresh water, press the water out, and set them on a cloth to drain. Make a forcemeat with one-half pound of raw, lean veal and one-half pound of fat pork. Chop fine, pound well, and rub through puree sieve. Season with salt and white pepper, grated nut- meg, and chopped parsley, add the yolks of four eggs, and mix well. Slit the cabbages, cut out the cores, and fili with the forcemeat. Place them together and wrap them in thin slices of fat pork. Tie them with strings. Put them in a saucepan with a quart of broth and one glass of Sherry wine. Cover and cook slowly for two hours and till the liquid is reduced to a glaze. Dish up the cabbage, untie the strings, remove pieces of pork, and drain. Take off the fat from the glaze, add two ladlefuls of brown sauce

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