Stuffed Cabbage

Ingredients

• a large cabbage
• salt
• from two and a half to three hours

Method

1. 1

   Remove outside leaves of cabbage, boil in salted water for ten minutes, then in cold water.

2. 2

   Drain and press to remove moisture.

3. 3

   Fill with stuffing of sausage meat, bacon, or cold meat.

4. 4

   Cover with cabbage leaves, tie up, and cook in a stewpan with bacon, herbs, carrots, onions, cloves, and nutmeg, moisten with stock, and cook slowly.

5. 5

   Serve with strained gravy.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 28. The excerpt below is the record exactly as published.

Stuffed Cabbage. Choose a large cabbage ; remove the outside leaves ; throw into boiling water with salt and boil for ten minutes ; then throw it into cold water ; drain and press it with the hands to get all the moisture out ; take out the middle of the cabbage and fill it with a stuffing made of sausage meat, 64 TEMPTING DISHES. bacon, or the remains of cold meat, etc., chopped ; cover the stuffing with cabbage leaves ; tie up the cabbage ; cook it in a stewpan with slices of bacon over, and under it herbs, carrots, onions, cloves and nutmeg ; moisten with stock or broth, and cook slowly from two and a half to three hours

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