Stuffed Cabbage

Ingredients

• a medium-sized cabbage-head
• a pinch of salt
• half a pinch of pepper
• a good sausage forcemeat
• one cut-up carrot
• one cut-up onion
• half a pint of white broth

Method

1. 1

   Cut out the root and heart from the cabbage, parboil the leaves.

2. 2

   Season and fill with sausage forcemeat, tie closed.

3. 3

   Cook in a sautoire with carrot, onion, lard skin, and broth for one hour, basting occasionally.

4. 4

   Untie and serve with Madeira sauce.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 233. The excerpt below is the record exactly as published.

stuffed cabbage, which must be left whole. 918. Cabbage With Cream. — Drain, and let cool a well-blanched cab- bage (No. 917); chop it up, and place it in a saucepan with two ounces of butter, seasoning with a good pinch of salt, half a pinch of pepper, and the third of a pinch of grated nutmeg; add a tablespoonful of flour, stir well, and moisten with a cupful of cream. Reduce until the cabbage and gravy are well incorporated, which will take about forty-five minutes. Arrange on a hot dish, and serve. 919. Stuffed Cabbage. — Cut out the root and heart from a medium- sized cabbage-head, and pick off several of the outer leavesj parboil the rest as for No. 917. After removing it from the fire, open the leaves care- fully, so as not to break them; then season the cabbage with a pinch of salt and half a pinch of pepper, and fill the inside of the leaves with a good sausage forcemeat (No. 220). Close them up, and tie the cabbage so that none of the stuffing escapes; then lay it in a sautoire containing one cut- up carrot, one cut-up onion, a piece of lard skin, and half a pint of white broth

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