Stuffed Cabbage
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 88. The excerpt below is the record exactly as published.
Stuffed Cabbage Select a medium-sized head of cabbage and wash thoroughly. Separate the leaves and remove the center. Fasten into shape or tie in a piece of cheesecloth and steam or simmer until tender. Fill the center with cooked hamburg balls and surround with tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.