Home › The World's Kitchen › Stuffed Cabbage

Stuffed Cabbage

Detach twelve sound leaves from a good-sized cabbage, plunge in two quarts boiling water with teaspoon salt, boil for fifteen minutes and drain on sieve. Lay on a board and trim each leaf into three-inch squares, spreading trimmings over main leaves, then sprinkle teaspoon salt and half teaspoon pepper evenly over them.

Place in a bowl eight skinned sausages with a half teaspoon chopped parsley, two tablespoons bread crumbs, three saltspoons salt, two saltspoons pepper, half saltspoon nutmeg and one egg yolk. Mix well, evenly divide this force in centre of leaves and fold up. Have a cloth in palm of left hand, place a cabbage on it, close up hand, then briskly twist cloth and press left hand with right so as to give a firm, round shape. Place on lightly buttered sautoire, pour in two gills broth, lightly baste surface with a little melted butter, cover with a buttered paper, set in oven for thirty minutes, remove and serve as directed.