Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914) 233. STUFFED CABBAGES (Middlesex) Take two good-sized cabbages, soak them for twenty minutes in scalding water and salt, then dip them in cold water, take out a portion of the centre, fill it with chopped veal and fat bacon seasoned with salt, pepper, and other spices, and made into a stuffing with eight yolks of eggs : then tie up the cabbage to keep in the stuffing. Put at the bottom of a saucepan some shoes of bacon, carrots, onions, and sweet herbs : over which place the cabbages, moistening them from time to time with good stock. Let the whole stew over a slow fire for at least an hour and a half, after which drain the cabbages, press them a little, and serve them up, without the herbs with which they have been cooked, with Espagnole, or any other such sauce. Remove the strings before serving.
Stuffed Cabbage
Whole white cabbage, boiled. Heart removed, stuffed with forcemeat and seasonings, baked. Known at least since Family Guide 1747.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914) 233. STUFFED CABBAGES (Middlesex) Take two good-sized cabbages, soak them for twenty minutes in scalding water and salt, then dip them in cold water, take out a portion of the centre, fill it with chopped veal and fat bacon seasoned with salt, pepper, and other spices, and made into a stuffing with eight yolks of eggs : then tie up the cabbage to keep in the stuffing. Put at the bottom of a saucepan some shoes of bacon, carrots, onions, and sweet herbs : over which place the cabbages, moistening them from time to time with good stock. Let the whole stew over a slow fire for at least an hour and a half, after which drain the cabbages, press them a little, and serve them up, without the herbs with which they have been cooked, with Espagnole, or any other such sauce. Remove the strings before serving.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914) 233. STUFFED CABBAGES (Middlesex) Take two good-sized cabbages, soak them for twenty minutes in scalding water and salt, then dip them in cold water, take out a portion of the centre, fill it with chopped veal and fat bacon seasoned with salt, pepper, and other spices, and made into a stuffing with eight yolks of eggs : then tie up the cabbage to keep in the stuffing. Put at the bottom of a saucepan some shoes of bacon, carrots, onions, and sweet herbs : over which place the cabbages, moistening them from time to time with good stock. Let the whole stew over a slow fire for at least an hour and a half, after which drain the cabbages, press them a little, and serve them up, without the herbs with which they have been cooked, with Espagnole, or any other such sauce. Remove the strings before serving.