This recipe, quoted by
Cut out the hearts of both cabbages, keeping the outer leaves attached to the stalk. Plunge the outer leaves into boiling, salted water and scald for 4 minutes. Lift out and leave to drain on a rack.
Chop the hearts of the cabbages very finely and put into
To serve, carefully cut the cabbages through with a very sharp knife so that the forcemeat hearts are exposed. Baste each with some of the stock they cooked in and serve immediately, lifting each half on to a plate and spooning some of the gravy over it.
©1980 The Estate of Elizabeth Ayrton