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This is one of several stuffed cabbage recipes that uses the whole head of cabbage instead of individually stuffed leaves. Cabbages were quite survivable out of the ground, so a family might have used this recipe long after the cabbage was harvested. This recipe’s leftovers make a great hash for breakfast!
BLANCH a Cabbage in Water, drain it, and open it carefully that the
Leaves be not broken, but hang on to another; spread them, and in the Middle put a Farce made of Veal, blanch’d Bacon, the Flesh of Fowls, Fat of Ham, hash’d Mushrooms, and Truffles, Chives, Parsley, and a Clove of Garlick; season it with Spices and Wrap word in Pot-herbs, grated Bread, two whole Eggs, and the Yolks of two more; shread all very small and pound them in a Mortar. Fill the Cabbage with this farce, close up the Leaves, and tie it round with Packthread. Then put into a Stewpan some Slices of Veal well beaten, with half a Spoonful of Flower, and then put in your Cabbage, and let them take Colour together. When it is brown, put in some Broth, and season them with fine Herbs and Slices of Onions, and pour over it a Ragoo of Mushrooms, or any other of the like sort; then serve it up. You may also farce a Cabbage Meagre with the Flesh of Fish and other Garnishings, as you farce a Carp, Pike, or other Fish.