Stuffed Cabbage (Chou Farci)

Ingredients

• 1 cabbage
• 1 pt. stock
• 4 table-sps. cooked meat
• 3 table-sps. bread-crumbs
• 1 tea-sp. chopped onion
• 1 tea-sp. chopped parsley
• 1 table-sp. melted butter or bacon fat
• 1 egg

Method

1. 1

   Choose a firm cabbage, wash it, and soften it in boiling water for 30 to 45 minutes.

2. 2

   Prepare the stuffing by chopping the meat, onion, and parsley, mixing with bread-crumbs, melted butter, and beaten egg.

3. 3

   Pull the cabbage leaves apart, fill with stuffing, wrap in greased paper, tie, and bake in stock, basting occasionally.

4. 4

   Serve hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 214. The excerpt below is the record exactly as published.

Stuffed Cabbage (Chou Farci) 1 cabbage. 1 pt. stock. Stuffing. 4 table-sps. cooked meat. 3 table-sps. bread-crumbs. 1 tea-sp. chopped onion. 1 tea-sp. chopped parsley. 1 table-sp. melted butter or bacon fat. 1 egg

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