Stuffed Cabbage

Cooking time—about 1 hr.(approx.)


  • 6 large leaves of cabbage
  • 4 oz. cooked rice
  • 2 teasp. very finely-chopped onion
  • 4 oz. fresh minced meat
  • powdered mace
  • pepper and salt
  • Worcester sauce stock arrowroot


Wash and boil the cabbage leaves for 5 min. in salt water. Drain. Mix the filling, moistening it with stock and flavouring it carefully. Form into rolls. Remove a little of the coarse vein of the cabbage leaves. Wrap each roll of filling in a cabbage leaf and tie with cotton or secure with a cocktail stick. Place in a saucepan, barely cover with stock, put on lid and simmer very gently 45 min. Lift on to a hot dish and thicken stock by boiling it with blended arrowroot (1 teasp. to ¼ pt. of stock). Season carefully. Pour sauce over cabbage rolls and serve immediately.