Stuffed Cabbage

Ingredients

• Choose a large white, close cabbage
• finely-minced sausage-meat
• four yolks of egg
• marrow
• a pinch of grated nutmeg
• salt
• black pepper
• slices of bacon
• a bouquet of herbs
• onions
• carrots

Method

1. 1

   Remove hard leaves from the cabbage and blanch.

2. 2

   Cut out the heart and press to remove water.

3. 3

   Make stuffing with sausage-meat, egg yolks, and marrow.

4. 4

   Spread a teaspoonful between each leaf, tie the cabbage, and simmer in stock with herbs, onion, saveloy, carrot, nutmeg, salt, and pepper.

5. 5

   Cover with bacon, shake occasionally, and serve with sauce.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 30. The excerpt below is the record exactly as published.

Stuffed cabbage. Selle de mouton rôtie. Roast saddle of mutton, Purée de haricots. Purée of haricot beans, Omelette soufflée. Omelet soufilé, Stuffed cabbage. Choose a large white, close cabbage, take off all the hard green outside leaves, and blanch it ; cut out the heart and press between two plates to squeeze out all water. Make a stuffing with finely-minced sausage-meat, four yolks of egg and marrow, mix well together and spread a teaspoonful between each leaf, tie up the cabbage to its original shape—be careful not to cutthe leaves with the string—simmer over a slow fire in stock, season with a bouquet of herbs, onions, a saveloy, carrots, a pinch of grated nutmeg, salt, and black pepper, cover the whole with slices of bacon

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