Stuffed Cabbage Recipe

Use a savoy cabbage, open up the leaves and wash thoroughly in cold

water, put in salted boiling water and boil five minutes, then take out

without breaking, and put in cold water. Make a stuffing of sausage

meat, and bread crumbs which have been moistened and squeezed. To a half

pound of sausage allow one egg, two tablespoonfuls of minced onion

browned in butter, a pinch of parsley and four tablespoonfuls of minced

cooked ham. Drain, and open up the cabbage to the center, between the

leaves put in a half teaspoonful of the stuffing, fold over two or three

leaves, put in again and so continue until the cabbage is filled. When

finished press it as firmly as the case will allow, tie up in a piece of

cheese cloth and put into boiling water; boil two hours. Serve the

cabbage in a deep dish and pour over a cream sauce.