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Stuffed Cabbage

Take a large, firm head of cabbage; wash well; take a sharp knife and cut out the center, being careful not to disfigure the shape of the cabthe shape of the cabbage; chop the heart of cabbage very fine, and add to it some force-meat, a little made mustard, pepper, salt, vinegar, onion, and a piece of butter; mix all together and put into the cabbage; then confine it in a bag closely, in order that it may hold together and retain its shape; boil until done ; bring to the table hot, and slice with a sharp knife . -Mrs. F. A. Fairchild.