Stuffed Cabbage

Ingredients

• a large head of cabbage
• 0.5 cup of rice
• 2 cooking spoons of grated ham
• 1 egg (beaten)
• 1 cup of bread crumbs
• enough milk to moisten it

Method

1. 1

   Boil cabbage for 1 hour.

2. 2

   Cut out the hard center and chop fine.

3. 3

   Mix with rice, ham, egg, bread crumbs, and milk.

4. 4

   Stuff the cabbage leaves with the mixture and tie with a cloth.

5. 5

   Boil for another hour.

6. 6

   Unwrap and pour over a cream gravy made of butter, milk, and flour.

Nutrition per serving

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 19. The excerpt below is the record exactly as published.

Stuffed Cabbage. Boil a large head of cabbage for i hour. Lift from the water and carefully lay back the leaves until you have only the hard centre left, about as large as a teacup. Cut this out and chop fine. Add to it ^ cup of rice that has been soaked over night, 2 cooking spoons of grated ham, not potted ham, I egg (beaten), i cup of bread crumbs, and enough milk to moisten it

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