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Stuffed Cabbage, Russian Style

Trim stale leaves and cut off stalk of a medium cabbage, boil in plenty of water with teaspoon salt for forty-five minutes, remove and place on a sieve to drain for fifteen minutes.

Boil two ounces raw rice in water for ten minutes, drain, then place in a bowl. Remove skin from six country sausages, and add meat to rice with a half teaspoon salt, three saltspoons pepper, saltspoon grated nutmeg, teaspoon chopped parsley, and thoroughly mix with wooden spoon. Carefully pull back leaves from stalk without detaching them, then spread a little force over each leaf, close them up to former position, then wrap cabbage in a cheesecloth, but not too tight. Place it in saucepan with any trimmings of veal, beef or pork at hand, a sliced carrot, sliced onion, two branches parsley, and cover with cold water. Season with a tablespoon salt and half teaspoon pepper, cover pan and let gently cook for an hour and forty-five minutes. Take up cabbage, drain, unwrap, dress on a hot dish and send to table with two gills hot tomato sauce separately.