Stuffed Cabbage

 

Ingredients

• One large, firm, Cabbage
• Cold boiled pork, ham, or cooked sausage
• Chopped onion
• Salt
• Pepper
• A pinch of thyme
• Breadcrumbs
• A wide strip of muslin
• A pint of broth from boiled ham or beef
• Butter
• Flour
• Two tablespoons of rich milk

Directions

1. Take off the outer leaves of the cabbage and lay the cabbage in boiling water for ten minutes.
2. Take the cabbage out and lay it in cold water for ten minutes.
3. Perform the first two steps several hours before stuffing the cabbage.
4. When cold, bind the cabbage together so it won't fall apart once the stalk is removed.
5. Remove the stalk with a sharp knife, leaving a hole as deep as a middle finger.
6. Without widening the mouth, remove the center until there is enough room for four to five tablespoons of the stuffing.
7. To make the stuffing, finely chop up the pieces of cabbage taken out and mix with some cold boiled pork, ham, or cooked sausage as well as the onion, salt, pepper, thyme, and breadcrumbs.
8. Fill the cavity of the cabbage with the stuffing mixture.
9. Bind a wide strip of muslin over the hole and lay cabbage in a large saucepan with the broth of the boiled ham or beef.
10. Stew gently till tender, take out, unbind carefully, and lay on a serving dish.
11. Take the broth from the stewed cabbage and add a piece of butter rolled in flour, the rich milk, and pepper.
12. Boil the mixture and pour over the cabbage as a gravy.

Source — New Orleans Cook Book
Prepared by Christian Hunter
Louisiana Anthology
March 22, 2022