Stuffed Cabbage

Ingredients

• the heart of the cabbage
• half a pound of bacon or ham
• a pinch of chopped parsley
• a piece of garlic
• a handful of chopped spinach
• salt
• mustard
• nutmeg
• pepper
• two whole eggs

Method

1. 1

   Remove the leaves of the cabbage until the heart is reached, then cut out the heart.

2. 2

   Dice the vegetables and fry slices of pork, then chop them.

3. 3

   Mix the mutton, bacon or ham, parsley, garlic, and spinach into the cabbage heart.

4. 4

   Season with salt, mustard, nutmeg, and pepper, then stir in the eggs.

5. 5

   Place the mixture in the cabbage, fold the leaves over, and put it in a string net.

6. 6

   Stew for four to five hours, strain before serving, and serve meat and vegetables separately.

Nutrition per serving

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

the heart of the cabbage is reached ; then cut the heart out, leaving the rest of the vege- table intact. Cut the vegetables into dice, and fry a few slices of pork and then cut them into dice ; then chop up the mutton, add half a pound of bacon or ham, which mix into the heart of the cabbage, adding a pinch of chopped parsley, a piece of garlic, and a handful of chopped spinach. Season plenti- fully with salt, mustard, nutmeg, and pepper ; stir FRENCH 21 in two whole eggs

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