Stuffed Cabbage

Name: Stuffed Cabbage (Gevulde Kool)
Cuisine: Netherlands
Ingredients: 3 ozs. of bread; 1½ ozs. of butter, salt, pepper and nutmeg.; 1½ ozs. of butter, salt, pepper and nutmeg.; 1½ ozs. of butter, salt, pepper and nutmeg.; 1½ ozs. of butter, salt, pepper and nutmeg.; 1 Savoy cabbage; 6 ozs. of minced pork; 6 ozs. of minced beef or veal; 6 ozs. of minced beef or veal

Gevulde Kool

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

1 Savoy cabbage
6 ozs. of minced pork
6 ozs.

Europe
Netherlands
Starter

Method

Remove the outer leaves from the cabbage and blanch in boiling salted water for 15 minutes. Drain thoroughly and put a few on a clean cloth. Mix the minced pork and beef or veal with the previously soaked bread and season with salt, pepper and nutmeg. Put a thin layer of the mincemeat over the cabbage leaves, cover with mor