Stuffed Cabbage Head (German Style)

Ingredients

• two cabbages
• salt
• butter
• three eggs
• bread-crumbs
• pepper
• allspice

Method

1. 1

   Separate cabbage leaves and boil until half done.

2. 2

   Prepare forcemeat with chopped small leaves, meat, bread-crumbs, eggs, butter, and cream.

3. 3

   Season and layer in colander with cabbage leaves, then cover and cook.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 319. The excerpt below is the record exactly as published.

UFFED CABBAGE HEAD. (German style.) Separate the leaves of two cabbages carefully, boil until about one- half done in salt water, drain well, then take a clean, large napkin, lay it into a colander, over this place the largest leaves, one next to the other, overlapping some and meeting at the bottom, with the bottom of the leaf down. During the time the cabbage is boiling, prepare the forcemeat, regulate the quantity of meat according to the size of the cabbage you wish to make. Chop the small leaves of the cabbage very fine, add to the chopped meat bread-crumbs, three eggs, a liberal piece of butter and cream; mix this thoroughly and season with pepper, salt, and allspice

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