Blanch and refresh a small whole cabbage then remove the centre stump. Place the cabbage on a cloth, carefully separate the leaves starting from the outside and season lightly. Starting from the centre this time, insert between the leaves, layers of well seasoned stuffing made from chopped cooked or raw meat, chopped onion and chopped parsley.
Re-form the cabbage to its original shape by pressing each layer to the next, cover completely with thin rashers of fat bacon and tie up.
Place in a pan with some Bouillon and some of its fat. Cover and braise very slowly for 3 hours.
Untie the cabbage and discard the fat; drain the cabbage, place it on a dish and coat with the braising liquid which has been skimmed of fat, reduced and thickened with Sauce Demi-glace.
Serve the remainder of the sauce separately.
© 1903 All rights reserved. Published by Taylor and Francis.