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Stuffed Cabbage

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take a big cabbage, remove the hard outside leaves, cut the stem off even with the leaves and give it half cooking in salt water.
  2. Put it upside down to drain, then open the leaves one by one until the heart is exposed and on this put the stuffing.
  3. Bring up all the leaves, close them and tie with thread crosswise.
  4. The stuffing can be made with milk veal stewed alone, or with sweetbread or chicken liver, all chopped fine.
  5. To make it more delicate, add some balsamella (No 54) a pinch of grated cheese, one yolk of egg and a taste of nutmeg.
  6. Complete the cooking of the cabbage in the sauce of this stew, adding a little butter, on a low fire or in the oven kept low.
  7. Instead of filling the whole cabbage, the larger leaves may be filled one by one, rolling and tying them.