Forced (Stuffed) Cabbage

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This recipe, quoted by Florence White, came originally from Mrs Martha Bradley who lived in Bath and recorded it in 1749. She says, “This is a very cheap and elegant dish, and the young cabbages that are now, in June, just coming into season are the fittest of all for it.” Serve with plain boiled rice.