Stuffed Cabbage

Ingredients

• 1 cabbage
• 1 teaspoonful salt
• 2 oz. fat pork (chopped fine)
• 2 oz. tender beef (chopped fine)
• 1 teaspoonful parsley
• 1 teaspoonful minced onion
• 1 French roll
• 2 tablespoonful butter
• 2 egg yolks
• few grains cayenne

Method

1. 1

   Parboil cabbage until wilted, drain, cool.

2. 2

   Unfold leaves, chop tender leaves.

3. 3

   Soak roll in milk, press dry.

4. 4

   Beat egg and bread, add butter, meat, cabbage, and seasoning.

5. 5

   Form into a ball, place in cabbage head, refold leaves, bake for 3-4 hours, basting with butter and water.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 116. The excerpt below is the record exactly as published.

Stuffed Cabbage 1 cabbage 1 teaspoonful salt 2 oz. fat pork (chopped fine) 1 teaspoonful parsley 2 oz. tender beef (chopped 1 teaspoonful minced onion fine) 1 French roll 2 tablespoonful butter Few grains cayenne 2 egg yolks

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