Stuffed Cabbage or Savoy

Ingredients

• 2 lbs. cabbage
• I lb. pork
• I oz. breadcrumbs
• I egg
• 1} pint stock
• 2 tablespoonsful flour
• i^ oz. bacon
• Nutmeg.
• Salt and pepper.

Method

1. 1

   Cut the cabbage or Savoy in half, parboil it with salt and place on a sieve to drain.

2. 2

   With the finely chopped pork, an egg, breadcrumbs, salt and pepper, make forcemeat and form it into a dozen little balls.

3. 3

   Detach from the cabbage two large outer leaves and a few small inner ones.

4. 4

   Place the outer leaves on a clean cloth, the little ones on them, and on these the forcemeat balls.

5. 5

   Wrap the leaves carefully round, then press the cloth firmly over on all sides, so that it keeps well together.

6. 6

   Remove the cloth and place the stuffed cabbage ball in a stewpan lined with strips of bacon.

7. 7

   Repeat this proceeding until the forcemeat balls have been all wrapped round with cabbage leaves.

8. 8

   Make a pale sauce by slightly browning the butter and flour, adding the stock and boiling up.

9. 9

   Pour this upon the stuffed cabbage balls and stew gently for about 30 minutes.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 57. The excerpt below is the record exactly as published.

Stupfed Cabbage or Savoy.) For 6 Persons. Time of Preparation : 2\ hours. 2 lbs. cabbage. I lb. pork. I oz. breadcrumbs. I egg- Salt and pepper. 1} pint stock. 2 tablespoonsful flour. i^ oz. bacon. Nutmeg.

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