Stuffed Cabbage Leaves (Feuilles de chou farcies)

Ingredients

• the head of cabbage
• some pounded quenelle meat of chicken and ham, or tongue with an anchovy
• an egg
• some good brown gravy

Method

1. 1

   Boil the cabbage until leaves are pliant, detach leaves, and dry.

2. 2

   Place a spoonful of quenelle meat on each leaf, roll up, and tie with tape.

3. 3

   Simmer in brown gravy until done, then serve with thickened gravy and fried bacon sippets.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 80. The excerpt below is the record exactly as published.

an egg, and put them with an equal quantity of half -boiled rice, into as much gravy as will cover them, simmer till done, then serve. Do not put in more gravy than is absolutely necessary, or the dish will turn out more like a pot age than an entremets. Grated cheese should be handed round with this. 4. A novel dish, Feuilles cle chou farcies, is recom- mended by a good authority which may be described in this way : — Boil the head of cabbage till the leaves become pliant : take it from the water, gently detach a number of VEGETABLES— CONCLUDED. 143 leaves whole, and dry them on a clean cloth. Have ready some pounded quenelle meat of chicken and ham, or tongue with an anchovy, or any artistic mixture of savoury meats bound with an egg. Arrange a dessert-spoonful of this on a cabbage leaf, which roll carefully up in the form of a sausage : wrap two or three more leaves round this, and tie them up with white tape. Make six, or eight of these, and simmer them gently in some good brown gravy

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