Stuffed Cabbage Recipe

(Cavolo ripieno)



Take a big cabbage, remove the hard outside leaves, cut the stem off

even with the leaves and give it half cooking in salt water. Put it

upside down to drain, then open the leaves one by one until the heart is

exposed and on this put the stuffing. Bring up all the leaves, close

them and tie with thread crosswise.



The stuffing can be made with milk veal stewed alone, or with sweetbread

or chicken liver, all chopped fine. To make it more delicate, add some

balsamella (No 54) a pinch of grated cheese, one yolk of egg and a

taste of nutmeg. Complete the cooking of the cabbage in the sauce of

this stew, adding a little butter, on a low fire or in the oven kept

low.



Instead of filling the whole cabbage, the larger leaves may be filled

one by one, rolling and tying them.

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