Stuffed Cabbage

A whole stuffed Savoy, layer by layer, then boiled in a cloth — an older technique than the individual rolled cabbage parcels most cooks know. The original text breaks off mid-sentence, so the boiling time is missing.

• The missing endingThe verbatim text stops at "a kettle of salted, boiling" — presumably water. A tied head of this size needs roughly an hour to an hour and a quarter at a steady simmer; the sausage in the centre must reach 160F, so check the core with a thermometer through the cloth before untying.
• Savoy is not optionalThe crinkled, loose-leaved Savoy separates without tearing after blanching. A dense white or green cabbage will crack at the ribs when you try to open it to the centre, exactly as the author says.
• The blanchingTwo soakings in boiling water, fifteen minutes then thirty, are there to make the leaves pliable, not to cook them. Use a bowl deep enough to submerge the head and weight it with a plate; a partly floating cabbage blanches unevenly.
• Onion juiceA period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The point is allium flavour without visible pieces.is ststay raw" claim removed: the stuffed head is boiled at length, so minced onion would soften."—.would ststay raw and crunchy" is not supportable.would stay raw and crunchy in the filling." ..: the filling is boiled inside the cabbage for around an hour, which would cook minced onion through."—Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here.""Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here."—Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here.Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here."."—."Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here."Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here."Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here.Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here.Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here.Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here.Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here.Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here.Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here.Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here.Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here.Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here.Onion juice -- A period ingredient: grate an onion and press the pulp through a sieve, or grate on a microplane and use the liquid that collects. A tablespoon takes about half a medium onion. The juice gives onion flavour without visible pieces, which is the point here.
• The riceTwenty minutes gives fully cooked rice, which is what you want since it will only steam inside the cabbage from there. Drain it well and let it cool before mixing with the raw sausage meat, or the fat will melt and the filling will smear.
• Sausage meatBulk breakfast sausage or plain seasoned pork mince, not links and not cured sausage. Half a pound with two heaping tablespoons of raw rice gives a meat-heavy filling; the rice roughly triples in volume once boiled.
• Tying itCheesecloth is still the right tool — a double layer, gathered at the top and tied with kitchen string, leaving a tail long enough to lift the head out. Without the cloth the layers will drift apart in the water.
• YieldA 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned. and yield is not given in the original.""Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned."Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.Yield -- A 2 to 3 lb Savoy stuffed this way should serve four to six, cut into wedges through the layers so each portion shows the rings of filling. A tomato sauce, or the strained cooking liquid thickened with a little butter and flour, would suit it, though the text breaks off before any sauce is mentioned.