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Syrian Stuffed Cabbage

A historical recipe from The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909).

A historical recipe

The Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909). Project Gutenberg eBook #60598.

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 Fireless Cook Book A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes, by Margaret Johnes Mitchell (1909). Digitised by Project Gutenberg, eBook #60598 (https://www.gutenberg.org/ebooks/60598). 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.

Syria. Associated with Syria by a demonym leading its title: Syrian (confidence 0.55). "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. 1 cup raw chopped meat 2 tablespoons fat ¹⁄₃ cup raw rice 2 teaspoons salt ¹⁄₄ teaspoon pepper 1 head cabbage ¹⁄₂ lemon Strip off the leaves from a head of cabbage, throw them into boiling water, and let them stand till they are wilted.
  2. Mix the remaining ingredients, except the lemon, using for the meat either mutton or beef.
  3. Lay a cabbage leaf on a plate, remove the thickest part of the midrib, so that it will roll.
  4. Spread on it a rounded teaspoonful of the mixture and roll it like a cigarette.
  5. Do the same with the other leaves, packing each one, as it is finished, into a pan which will fit over a cooker-pail, unless a pail is used which will be nearly filled by the cabbage.
  6. The rolls must be carefully packed or they will float and unroll when the water is added.
  7. Cover them with boiling water, bring all to a boil, and boil it for five minutes, then put it directly into a cooker, if the pail is full, or over boiling water if not, and leave it for from four to six hours.
  8. Take the rolls out carefully with a cake turner or skimmer, lay them in a platter, and squeeze the juice of half a lemon over them.
  9. They are usually served as the meat dish for luncheon.