Stuffed Cabbage Head (German Style)

Ingredients

• 2 cabbages
• 3 eggs
• pepper, salt and allspice
• a liberal piece of butter
• cream

Method

1. 1

   Separate leaves of cabbages, boil until half done, drain.

2. 2

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

3. 3

   Layer in colander with boiled cabbage leaves, boil for 2-3 hours.

4. 4

   Serve whole or sliced.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 265. The excerpt below is the record exactly as published.

STUFFED CABBAGE HEAD (German Style).— Separate the leaves of 2 cabbages, boil until half done in salt water, drain well. Take a clean, large napkin, lay it into a colander, over this place the largest leaves, one next to the other, overlapping s-ome, and meeting at the bottom, with the bottom of the leaf down. Prepare the forcemeat while the cabbage is boiling. Chop the small leaves of the cabbage very fine, add to the chopped meat bread crumbs, 3 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.