Stuffed Cabbage

Ingredients

• 1 cabbage
• an equal amount of chopped onion
• and of sausage meat
• bread stuffing (see p. 56)
• or cooked rice (see Risotto, p. 188)
• 1 oz. fat
• 1 dried egg
• a little corn flour
• 1 teaspoonful chopped parsley
• spice and seasoning

Method

1. 1

   Cut off the root end and remove the outside leaves of a firm cabbage.

2. 2

   Wash, then boil in salted water for 5 minutes.

3. 3

   Cut out the stalk carefully without breaking the cabbage, remove the inside (heart), leaving 1 inch thickness of cabbage.

4. 4

   Chop the removed cabbage finely, mix with the onion and fry in the fat.

5. 5

   When fried, add sausage meat or bread stuffing or cooked rice, and mix well, then add the egg, chopped parsley, spice and seasoning to taste.

6. 6

   Fill in the hollow of the cabbage, tie round with string, and place in a greased casserole root end downwards.

7. 7

   Half cover with water or vegetable stock and sprinkle with salt.

8. 8

   Bring to the boil, cover with a lid, and place in the oven to cook for 1 hour, basting from time to time.

9. 9

   When done, remove the cabbage carefully and cut away the string.

10. 10

    Reduce the liquid to the amount required, thicken with corn flour mixed smoothly in cold water or stock, season, pour over the cabbage and serve in the casserole.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 42. The excerpt below is the record exactly as published.

Stuffed Cabbage Materials.—1 cabbage; when cooked, weigh and add an equal amount of chopped onion 160 THE VICTORY COOKERY BOOK and of sausage meat, bread stuffing (see p. 56), or cooked rice (see Risotto, p. 188), 1 oz. fat, 1 dried egg, a little corn flour, 1 teaspoonful chopped parsley, spice and seasoning

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