Stuffed cabbage

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Stuffed cabbage

1 firm white cabbage (3-4 lb or 1 ½-2 kg)

2 tablesp. (50 g) flour

2 oz (50 g) butter

About 1 pint (½ l) stock


Salt and ground white pepper Cream



½ lb (¼ kg) lean pork

½ lb (¼ kg) beef or veal

About 2 dl milk or water

1 egg

1-2 tablesp. (40 g) flour

1 small onion


Mince the meat (if not already minced) together with the onion and beat all the ingredients together in a mixer, if available.

When beating by hand it is easiest to beat the egg and liquid separately, afterwards add­ing it to the meat alternatively with the flour and spices.

Leave the forcemeat in a cold place for at least 20 min.



Discard the coarse outer leaves of the cabbage and remove the stem.

Cut off a lid from the place where the stem previously was and hollow out the cabbage with a grape-fruit knife so that about 1 inch (2 cm) remains as a shell.

Stuff with the forcemeat to which a little nutmeg has been added until ¾ of the hollow has been filled.

Close with the lid, binding tightly in all directions with cotton.

Place the stuffed cabbage with lid uppermost in a large saucepan and fill with cold water until just under the lid.

Sprinkle with salt and bring to the boil.

Simmer for about 2 hours until tender, testing the forcemeat with a knitting needle and adding more water if necessary.

Make a white sauce with the butter, flour and cab­bage stock, flavouring with nutmeg, salt and pepper and, if liked, a little cream.

Serve with rye-bread and mustard.


Upper picture: very small /half cabbage

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