Turkish Cabbage Recipe

Prepare the cabbage as above for stuffing, then cut out the stalk

carefully. Cut each leaf in pieces about three inches square and fold

into it a forcemeat of some sort, or a highly seasoned vegetable

dressing. These little rolls are arranged in layers in a saucepan and

are held in place by the weight of a heavy plate; a broth is then turned

over them and they are boiled half an hour over a moderate fire. Serve

in a hot deep dish and pour over a good sauce made from the broth in

which they were cooked.

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