Forced Cabbage

Name: Forced Cabbage
Cuisine: United Kingdom
Ingredients: Tie it up and put it on in a large saucepan in some very strong broth.; Make this stuffing into a ball, put it inside the scalded cabbage leaves.; Make this stuffing into a ball, put it inside the scalded cabbage leaves.; Make this stuffing into a ball, put it inside the scalded cabbage leaves.; Boil two hearts very well; boil 4 eggs hard; separate the yolks; chop the hearts of cabbages to pieces; cut very fine ½ lb. veal; ¼ lb. fine fat bacon; mix with the chopped cabbage; and then with the yolks of the eggs cut to pieces; mix with pepper and salt some grated bread and a very small quantity of grated cheese.; Boil two hearts very well; boil 4 eggs hard; separate the yolks; chop the hearts of cabbages to pieces; cut very fine ½ lb. veal; ¼ lb. fine fat bacon; mix with the chopped cabbage; and then with the yolks of the eggs cut to pieces; mix with pepper and salt some grated bread and a very small quantity of grated cheese.; Boil two hearts very well; boil 4 eggs hard; separate the yolks; chop the hearts of cabbages to pieces; cut very fine ½ lb. veal; ¼ lb. fine fat bacon; mix with the chopped cabbage; and then with the yolks of the eggs cut to pieces; mix with pepper and salt some grated bread and a very small quantity of grated cheese.; Boil two hearts very well; boil 4 eggs hard; separate the yolks; chop the hearts of cabbages to pieces; cut very fine ½ lb. veal; ¼ lb. fine fat bacon; mix with the chopped cabbage; and then with the yolks of the eggs cut to pieces; mix with pepper and salt some grated bread and a very small quantity of grated cheese.; Boil two hearts very well; boil 4 eggs hard; separate the yolks; chop the hearts of cabbages to pieces; cut very fine ½ lb. veal; ¼ lb. fine fat bacon; mix with the chopped cabbage; and then with the yolks of the eggs cut to pieces; mix with pepper and salt some grated bread and a very small quantity of grated cheese.; Boil two hearts very well; boil 4 eggs hard; separate the yolks; chop the hearts of cabbages to pieces; cut very fine ½ lb. veal; ¼ lb. fine fat bacon; mix with the chopped cabbage; and then with the yolks of the eggs cut to pieces; mix with pepper and salt some grated bread and a very small quantity of grated cheese.; Boil two hearts very well; boil 4 eggs hard; separate the yolks; chop the hearts of cabbages to pieces; cut very fine ½ lb. veal; ¼ lb. fine fat bacon; mix with the chopped cabbage; and then with the yolks of the eggs cut to pieces; mix with pepper and salt some grated bread and a very small quantity of grated cheese.; Boil two hearts very well; boil 4 eggs hard; separate the yolks; chop the hearts of cabbages to pieces; cut very fine ½ lb. veal; ¼ lb. fine fat bacon; mix with the chopped cabbage; and then with the yolks of the eggs cut to pieces; mix with pepper and salt some grated bread and a very small quantity of grated cheese.; Boil two hearts very well; boil 4 eggs hard; separate the yolks; chop the hearts of cabbages to pieces; cut very fine ½ lb. veal; ¼ lb. fine fat bacon; mix with the chopped cabbage; and then with the yolks of the eggs cut to pieces; mix with pepper and salt some grated bread and a very small quantity of grated cheese.; Throw the outside of one into boiling water, and let it scald till the leaves are pliant and manageable.; Throw the outside of one into boiling water, and let it scald till the leaves are pliant and manageable.

Bath 1749

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Mrs. Martha Bradley, who gives this dish, says ‘this is a very cheap and elegant dish, and the young cabbages that are now (June) just coming into season are the fittest of all for it.’

Cut out the heart.
Throw the outside of one into boiling wat