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Stuffed Cabbage

For this dish select a head of Savoy cabbage; the ordinary hard head cannot be stuffed. Put the whole head into a bowl and pour boiling water over it. Let it stand fifteen minutes, drain, cover again with boiling water, let it stand thirty minutes. While this is standing make the stuffing as follows:- Wash two heaping tablespoonfuls of rice in cold water, boil twenty minutes; then mix it with a half pound of sausage meat, one tablespoonful of onion juice, one tablespoonful of chopped parsley and a dash of pepper. Mix all well together, drain, and gently press the water from the cabbage, then open it carefully to the very centre. Put in about a half teaspoonful of this mixture, fold over two or three of the little leaves, cover these leaves with a layer of the mixture. Fold over this the next layer of leaves, and so continue until each layer is stuffed. When finished, press all firmly but gently together. Tie the head in a piece of cheese-cloth, put in a kettle of salted, boiling