Stuffed Cabbage

Ingredients

• Take a very large head of cabbage
• two cups of small pieces of finely cut meat
• pepper
• salt
• vinegar
• a little mustard
• onions
• one tablespoon of butter

Method

1. 1

   Soak cabbage in cold water for two hours, wash, and cut out the center.

2. 2

   Mix chopped heart with meat, seasonings, and place back in cabbage.

3. 3

   Tie and boil for about one hour until tender.

4. 4

   Serve hot, sliced like roast.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 133. The excerpt below is the record exactly as published.

Stuffed Cabbage Take a very large head of cabbage, allow to soak two hours in cold water; wash well and shake; cut out centre, taking care not to break head; chop the heart of cabbage very fine and add to it two cups of small pieces of finely cut meat. Take pepper, salt, vinegar, onions, a little mustard, one table- spoon of butter

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