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Stuffed Cabbage (Take a large tender cabbage)

Take a large tender cabbage, remove the outer leaves and cut off the stalk. Scald this in boiling water for fourteen minutes, make a hole in the middle by the side of the stalk and fill it and between leaves with highly seasoned meat or sausage meat. Bind the cabbage round carefully and stand it in a stewpan with some gravy, a slice of bacon and some sweet herbs. Let all stew gently and when done, place the cabbage on a hot dish, untie the string and pour the strained gravy round it and garnish with balls of boiled turnips.