Name: 18 Century: Cabbage Pudding
Yield: Makes 1 pudding in a 17 cm (6½ inch/No. 30) basin (mould), or make it in roly-poly style. Serves 4–6
Cuisine: United Kingdom
Ingredients: red currant compote or extra berries, for serving; 4 egg yolks, beaten; 450 g (1 lb) minced (ground) veal or pork; 150 g (5½ oz) shredded suet; 20 g (¾ oz) barberries (if you can’t get barberries, use cranberries); 1 small savoy cabbage (winter cabbage); 1 teaspoon apple cider vinegar, if using cranberries; 1 teaspoon ground mace; 1 teaspoon ground nutmeg; 1 teaspoon freshly ground black pepper; 1 teaspoon salt

Preparation info

Makes 1 pudding in a
17 cm
/No. 30) basin (mould)

Difficulty
Easy

Appears in

Pride and Pudding

By Regula Ysewijn

Published 2016

About

This dish was also known as a ‘cabbage farce’ or ‘forced’, meaning forcemeat, which is stuffing meat. It really is excellent and looks very pretty and rustic on your dinner table.

To make a Cabbage Pudding

Take two pounds of the lean part of a leg of veal, of beef-suet, the like quantity, chop them together, then beat them together in a stone m