Stuffed Cabbage

Ingredients

• two rolls
• one onion, chopped
• one pound of sausage meat
• a whole raw egg
• some chopped parsley, chervil and chives
• season with salt
• and pepper
• a bay leaf
• a clove
• a sliced carrot
• an onion, sliced

Method

1. 1

   Soak rolls in milk, squeeze out, and chop fine.

2. 2

   Fry onion in butter, mix with sausage, egg, and herbs.

3. 3

   Fill cabbage leaves with stuffing, place in a buttered pan with carrot, onion, bay leaf, and clove.

4. 4

   Cover with bouillon and cook until cabbage is soft.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 203. The excerpt below is the record exactly as published.

stuffed cabbage Sardines Fillet of sole, Meissonier English mutton chops Broiled fresh mushrooms Colache (vegetable) Rissolee potatoes Escarole salad Fancy ice cream Assorted cakes Coffee Omelette Bayonnaise. For four persons, take the bottoms of two boiled artichokes and cut in squares. Add one-half can of French mushrooms, sliced. Mix with a very little tomato sauce. Make the omelet, and before turning over on the platter fill with the above preparation. Make four fillets of anchovies on top of the omelet, and pour Bearnaise sauce around it. Pulled bread. Take a large loaf of fresh bread and remove the inside, pull- ing it into large flakes. Put the flakes on a baking pan and bake in a moderate oven until crisp and brown. Consomme with stuffed cabbage. Add to hot consomme one small stuffed cabbage to each person. Stuffed cabbage. May be made any size, using the whole cabbage ; or as small around as a silver half dollar, for garnishing. Parboil a whole cabbage ; or some leaves only. Make a stuffing as follows : Soak two rolls in milk for ten minutes, then squeeze out, and chop fine. Add one onion, chopped and fried in butter ; one pound of sausage meat ; a whole raw egg, and some chopped parsley, chervil and chives. Season with salt and pepper, and mix well. Fill the whole head of cabbage if desired. Or, take two leaves and season with salt and pepper, put a spoonful of the stuffing in the center, and fold the leaves in the form of a ball. Place the stuffed cabbage in a buttered pan with a sliced carrot and onion, a bay leaf and a clove

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